Southwest Chicken Skillet Dinner
FamilyFoodOnTheTable.com
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 mins
Cook Time 10 minutes mins
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.