Southwest Chicken Skillet Dinner


Southwest Chicken Skillet Dinner
One skillet, 15 minutes, happy family! This savory combination of veggies and chicken will become a favorite for your busy family.
Prep Time 5 minutes
Cook Time 10 minutes
Course Entree, Main Course
Cuisine Mexican
Servings 5
Calories 240 kcal


  • 1 tablespoon canola oil
  • 1 small onion
  • 1 bell pepper
  • 2 cloves garlic
  • 1 can (14.5-ounce) black beans
  • 1 can (14.5-ounce) can diced tomatoes
  • 2 cups cooked, shredded chicken
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh lime juice


  • Wash vegetables and chop. Finely mince garlic. Wipe off tops of cans. Drain and rinse beans and corn.
  • Heat a large skillet over medium heat. Add vegetable oil, then add onion and bell pepper. Sauté 4 to 5 minutes.
  • Add garlic to skillet and sauté another 30 seconds.
  • Add black beans, corn, tomatoes and chicken to the pan. Stir in chili powder, cumin, paprika, salt and pepper. Stir to combine and heat through 2-3 minutes.
  • Add lime juice and turn off the heat.
  • Serve and top with any of your favorite ingredients such as guacamole, shredded cheese, salsa, Greek yogurt or sour cream, cilantro or hot sauce.


Smart Shopping Tips
  • Look for low-sodium canned vegetables to reduce the sodium by half.
  • Store brands of canned and frozen vegetables are always cheaper than brand-name products.
  • Use canned chicken if you don’t have any cooked chicken on hand.
Cooking & Serving Tips:
  • Serve over cooked brown rice or wrapped in a tortilla.
  • Use any color of bell peppers.
  • Try leftover cooked chicken in this recipe. You could also use a rotisserie chicken for a super-fast supper!
  • Use any combination of vegetables that your family likes.
  • If you enjoy topping Southwestern dishes or baked potatoes with sour cream, try substituting non-fat Greek yogurt for fewer calories and less saturated fat.
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