Fiesta Chicken and Black Beans

Fiesta Chicken and Black Beans

11

"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

30 m {{adjustedServings}} servings
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Original recipe yields 4 servings

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Directions

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  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.
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Reviews

11
  1. 16 Ratings

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This was intriguing, because I make a black bean and corn salad from this site, and so I know that we like the combination. I guess the salad kind of spoiled us, because it is sort of "zingy" f...

Simple, healthy and easy recipe that my entire family enjoyed. Perfect summer dish. I didn't change a thing.

This was delicious. The family loved it. The black bean and corn mixture really made the dish! I plan on using it for other dishes, it could be good just by itself. This is a keeper!