Southwestern Chicken Skillet Dinner

Southwestern Chicken Skillet Dinner


  • 2 boneless, skinless chicken breasts, trimmed and cubed into 1 inch pieces
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp cayenne pepper
  • 2 tbsp olive oil, divided
  • 2 garlic cloves, pressed
  • 1 medium red bell pepper, diced
  • 1 can reduced sodium black beans, drained and rinsed
  • 1 cup frozen corn
  • ? cup water
  • 1 cup cilantro, chopped
  • Monterey Jack cheese
  • Flour tortillas


  1. In a small bowl combine cumin, chili powder, garlic powder, salt, and cayenne. Sprinkle seasoning over chicken, toss to coat.
  2. Heat 1 tbsp of olive oil in a large skillet over medium high heat.
  3. Add chicken to pan in a single layer. Brown chicken and continue to cook until cooked through, about 3-4 minutes; transfer to bowl and cover to keep warm.
  4. Add 1 tbsp of olive oil to skillet over medium heat.
  5. Add garlic and bell pepper to pan. Sauté for 1 minute.
  6. Return chicken to the pan, add the beans, corn, and water. Stir to combine.
  7. Cook until beans and corn are heated through.
  8. Stir in cilantro.
  9. Serve on flour tortillas and top with Monterey Jack cheese.

Recipe and Photo: Pick Fresh Foods / CC BY

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