Easy Mexican Chicken and Beans
Bring bold, vibrant flavors to your dinner table with this Easy Mexican Chicken and Beans recipe—perfect for busy weeknights! Tender, seasoned chicken breasts are pan-seared to golden perfection and combined with a hearty mix of black beans, sweet corn, and zesty diced tomatoes, all simmered in a fragrant blend of cumin, chili powder, and paprika. Topped with melted Mexican cheese and a sprinkle of fresh cilantro, this one-skillet dish is a comforting, protein-packed meal that’s ready in just 35 minutes. Serve it with lime wedges for a tangy finishing touch, and enjoy an effortless, flavorful dinner the whole family will love!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces diced tomatoes, canned
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded Mexican cheese blend
- 0.25 cup fresh cilantro, chopped (optional)
- 1 piece lime, cut into wedges (optional)
Directions
Step 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Step 2
Season the chicken breasts on both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Step 3
Place the chicken breasts in the skillet and cook for 5–6 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced onion for 2–3 minutes until softened.
Step 5
Add the minced garlic, cumin, chili powder, paprika, remaining salt, and remaining black pepper. Stir and cook for 1 minute until fragrant.
Step 6
Stir in the diced tomatoes, black beans, and frozen corn. Bring the mixture to a simmer and cook for 5 minutes.
Step 7
Slice the cooked chicken into thin strips and return it to the skillet, combining it with the tomato and bean mixture. Simmer for another 3–4 minutes.
Step 8
Sprinkle the shredded Mexican cheese blend evenly over the top, cover, and cook on low heat for 2–3 minutes until the cheese is melted.
Step 9
Garnish with fresh cilantro and serve with lime wedges on the side if desired.
Nutrition Facts
| Serving size | (1874.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2441.3 |
| Total Fat 123.5g | 0% |
| Saturated Fat 51.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 552.2mg | 0% |
| Sodium 4744.6mg | 0% |
| Total Carbohydrate 144.0g | 0% |
| Dietary Fiber 40.6g | 0% |
| Total Sugars 20.9g | |
| Protein 203.7g | 0% |
| Vitamin D 54.8IU | 0% |
| Calcium 2084.1mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 3474.7mg | 0% |
Source of Calories