Fiesta Chicken and Black Beans
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Total Time
30m
Prep Time:10m
Yields:4 Servings
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
4
<p><span> thin-sliced boneless, skinless chicken breast fillets (about 1¼ lbs.)</span></p>
½
<p><span> red onion, finely chopped (about ¾ cup)</span></p>
½
<p><span>red bell pepper, finely chopped (about ½ cup)</span></p>
1 can
(15.5 oz.)
GOYA® Low Sodium Black Beans, drained and rinsed
½ cup
<p><span> fresh corn kernels</span></p>
1
<p><span>avocado, finely chopped (about 1 cup)</span></p>
1 tbsp.
1 tbsp.
<p><span>finely chopped fresh cilantro</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>Divide chicken among serving plates; top with black bean mixture. Serve warm.</p>
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Fiesta Chicken and Black Beans
Prep Time: 10m
Total time: 30m
Yields: 4 Servings
<p>Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® <a title="Low Sodium Black Beans" href="https://goya.com/en/products/low-sodium-black-beans" data-id="8080">Low Sodium Black Beans</a>, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.</p>
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
4
<p><span> thin-sliced boneless, skinless chicken breast fillets (about 1¼ lbs.)</span></p>
½
<p><span> red onion, finely chopped (about ¾ cup)</span></p>
½
<p><span>red bell pepper, finely chopped (about ½ cup)</span></p>
1 can (15.5 oz.)
GOYA® Low Sodium Black Beans, drained and rinsed
½ cup
<p><span> fresh corn kernels</span></p>
1
<p><span>avocado, finely chopped (about 1 cup)</span></p>
1 tbsp.
1 tbsp.
<p><span>finely chopped fresh cilantro</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>Divide chicken among serving plates; top with black bean mixture. Serve warm.</p>
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