Skinny Mexican Chicken Skillet
View original ↗
Averie Cooks · by Averie Sunshine★ 4.5 (37)

Skinny Mexican Chicken Skillet

NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 76%
CARBS 38G36% OF CAL
7G FIBER23G OTHER7G TOTAL SUGAR
FAT 14G30% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick, 20-minute skillet with chicken breast, peppers, beans, and corn in a cumin and chile spice blend. Naturally gluten-free and packed with lean protein.

mainmexicanstir frychickendairy freegluten free
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons olive oil
  • 1 to 1.25 pounds boneless skinless chicken breast (diced into bite-sized pieces)
  • 1 large/extra-large red bell pepper (diced small)
  • 1 medium sweet Vidalia or yellow onion (diced small)
  • 4 ounce can diced green chiles ((I used fire-roasted))
  • 3 to 5 cloves garlic (finely minced or pressed)
  • 2 to 3 teaspoons cumin
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • pinch cayenne pepper (optional and to taste)
  • 15 ounce can black beans (drained and rinsed (I used no-salt added))
  • 1 to 1.5 cups corn ((I used frozen; you can add it directly to the skillet from the freezer))
  • 2 tablespoons green onions
  • fresh cilantro (for garnishing)
PREP
10M
SODIUM
799MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.