Thursday, December 5, 2013

Corn and Black Bean Skillet Chicken

I've been in a baking mood lately, not a cooking mood, which means that dinners around here have been pretty boring. Leftovers, boxed, or frozen. The other night I still didn't feel like cooking, but I craved real food. This is a nice quick recipe for those kinds of nights. It's got lots of flavor, it cooks in one pan, and fills you up.

Recipe adapted from here.

2 boneless, skinless chicken breasts
1 teaspoon chili powder
1/4 teaspoon salt
pinch of black pepper
1/2 tablespoon vegetable oil
1 cup canned black beans, drained and rinsed
1 cup canned sweet corn, drained and rinsed
1 cup canned diced tomatoes with chiles, drained

In a small bowl, mix together chili powder, salt, and black pepper. Sprinkle the mixture on both sides of each chicken breast.

Heat oil in a large skillet over medium heat. Add chicken and cook for 5 minutes, flip, and cook for another 5 minutes or until the juices run clear.

Add the black beans, corn, and tomatoes to the skillet. Bring to a boil. Reduce heat and simmer for 5 minutes or until the veggies are hot.

Serve over rice, pasta, tortillas, or as is!

To be honest, I didn't think Eric would love this meal. He's generally not a fan of black beans. But he devoured it! I definitely will be making this again.



More Chicken Recipes:
Baked Garlic Chicken
Chicken Enchiladas with Fire-Roasted Tomatoes
Chicken with a Honey Mustard Sauce
Jalapeno Popper Chicken
Lime Mustard Chicken
Orange Chicken in a Slow Cooker
Parmesan-Seared Chicken
Provincial Chicken
Spinach and Cheese Stuffed Chicken
Tomato and Artichoke Chicken

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