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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.
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
4
thin-sliced boneless, skinless chicken breast fillets (about 1¼ lbs.)
½
red onion, finely chopped (about ¾ 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
Directions
Step 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.
Step 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.
Step 3
Divide chicken among serving plates; top with black bean mixture. Serve warm.
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