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Fiesta Chicken and Black Beans

Fiesta Chicken and Black Beans

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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 {{adjustedServings}} servings

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Original recipe yields 4 servings



  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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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" from balsamic vinegar. This recipe was good, and I feel everyone should have some "desperation" dinners they can pull out of the pantry and have ready in a few minutes. However, this was was a little bland for us. DH actually put some balsamic vinegar on his, and he said he liked it better. It's a pretty dish, without any heat, but I would add lime instead of lemon, some garlic and a few drops of balsamic vinegar to liven it up a little.


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

Cook and a half

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!