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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
- 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.
