15-Minute Southwestern Chicken and Black Bean Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pan chicken skillet with black beans, corn, and southwestern spices finished with lime and cilantro. Flavorful and naturally gluten-free, it's a weeknight dinner that's also great for meal prep.
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Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil
- 1 medium red onion (diced small)
- 1.50 pounds boneless skinless chicken breast (cut into bite-sized pieces)
- 1 large red bell pepper (seeded and diced into small pieces)
- one 15-ounce can black beans (drained and rinsed (I used no salt added))
- one 8-ounce can corn (drained and rinsed (or about 3/4 cup frozen corn that you thaw first and discard the liquid))
- one 4-ounce can diced green chiles (do not drain (I used fire-roasted))
- 1 to 2 teaspoons ground cumin
- 1 to 2 teaspoons chili powder
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/2 teaspoon ground coriander
- 2 to 4 tablespoons lime juice
- 2 to 3 tablespoons fresh cilantro (for garnishing, or to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 532mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 561mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 532MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.