Name: High-Protein Mexican Chicken & Black Bean Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breast (cut into 1-inch cubes); 1 tbsp olive oil; 2 tsp chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and black pepper (to taste); 2 (15-oz) cans black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 1 (14.5-oz) can diced tomatoes (with juices); 1/2 cup shredded Mexican-blend cheese; 1/4 cup chopped fresh cilantro (plus extra for garnish); 1 lime (cut into wedges, for serving)

High-Protein Mexican Chicken & Black Bean Skillet

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This vibrant Mexican Chicken & Black Bean Skillet is a protein powerhouse, packing about 53g of protein per serving. It’s designed for busy weeknights, using common ingredients and just one pan for minimal cleanup. The combination of tender chicken cubes, hearty black beans, sweet corn, and tangy tomatoes delivers full-bodied flavor and a satisfying texture contrast, while a finishing sprinkle of cheese and cilantro brings brightness and creaminess. Squeeze fresh lime over each serving for a zesty boost. This dish is perfect for anyone seeking a nutritious, high-protein dinner that’s easy to make and bursting with Mexican flair.

Ingredients

Instructions

In a large bowl, toss the chicken cubes with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper until evenly coated.
Heat olive oil in a large nonstick skillet over medium-high heat. Add seasoned chicken and cook for 5-6 minutes, stirring occasionally, until browned and mostly cooked through.
Add black beans, corn, and diced tomatoes (with their juices) to the skillet. Stir to combine, scraping up any browned bits from the pan. Reduce heat to medium, cover, and simmer for 10 minutes, until chicken is fully cooked and flavors meld.
Uncover, sprinkle shredded cheese evenly over the skillet. Cover again for 2-3 minutes until cheese is melted and bubbly.
Remove from heat. Sprinkle with chopped cilantro and serve immediately with lime wedges for squeezing over the top.