Author Notes
A one skillet meal of chicken breast, black beans, corn, salsa, and fresh cilantro. Fast, healthy, and delicious! —Dash of Amy
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Ingredients
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4-5
chicken breasts
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1 tablespoon
olive oil
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1 teaspoon
chili powder
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1 teaspoon
paprika
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1/2 teaspoon
cumin
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2 teaspoons
salt (1 tsp over chicken, 1 tsp in meal)
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1/2 teaspoon
black pepper
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16 ounces
salsa (I used Pace Restaurant Style)
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1
can black beans, drained
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1
can organic corn, drained
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1
bunch fresh cilantro, finely chopped
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1/2 cup
Monterey Jack shredded cheese (or any cheese)
Directions
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Heat large skillet over medium heat, then add olive oil and chicken.
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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.
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Add 1 tsp salt, salsa, corn, and black beans to the pan, and get the salsa bubbling lightly.
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Cook 2-3 minutes until chicken is cooked through; sprinkle with fresh cilantro.
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Sprinkle with cheese. Serve on a plate, or wrap it in a tortilla with sour cream.
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