0.0 – 0 reviews • Corn Recipes
| Total: |
30 min |
| Prep: |
10 min |
| Cook: |
20 min |
| Yield: |
Serves 4 |
Ingredients
- 2 tbsp. GOYA® Extra Virgin Olive Oil, divided
- 4 thin-sliced boneless, skinless chicken breast fillets (about 1¼ lbs.)
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- ½ red onion, finely chopped (about 3/4 cup)
- ½ red bell pepper, finely chopped (about ½ cup)
- 1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
- ½ cup fresh corn kernels
- 1 avocado, finely chopped (about 1 cup)
- 1 tbsp. GOYA® Lemon Juice
- 1 tbsp. finely chopped fresh cilantro
Instructions
- 1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- 2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
- 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
425 |
| Total Fat |
15 g |
| Saturated Fat |
3 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
11 g |
| Sugar |
3 g |
| Protein |
41 g |
| Cholesterol |
103 mg |
| Sodium |
221 mg |
