Mexican Chicken

By Dash of Amy
February 27, 2018
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Author Notes: A one skillet meal of chicken breast, black beans, corn, salsa, and fresh cilantro. Fast, healthy, and delicious!Dash of Amy

Serves: 6

  • 4-5 chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 2 teaspoons salt (1 tsp over chicken, 1 tsp in meal)
  • 1/2 teaspoon black pepper
  • 16 ounces salsa (I used Pace Restaurant Style)
  • 1 can black beans, drained
  • 1 can organic corn, drained
  • 1 bunch fresh cilantro, finely chopped
  • 1/2 cup Monterey Jack shredded cheese (or any cheese)
  1. Heat large skillet over medium heat, then add olive oil and chicken.
  2. Sprinkle with 1 tsp salt, and all the other spices and cook about 4-5 minutes on each side, leaving the center a little pink.
  3. Add 1 tsp salt, salsa, corn, and black beans to the pan, and get the salsa bubbling lightly.
  4. Cook 2-3 minutes until chicken is cooked through; sprinkle with fresh cilantro.
  5. Sprinkle with cheese. Serve on a plate, or wrap it in a tortilla with sour cream.

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