Name: Mexican-Spiced Chicken & Black Bean Skillet with Charred Corn Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 1 (15 oz) can black beans, drained and rinsed; 1 cup fresh or frozen corn kernels; 1 medium red bell pepper, diced; 1 small red onion, diced (divided); 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp dried oregano; Salt and pepper, to taste; 1 lime (zest and juice); 1/4 cup fresh cilantro, chopped; 2 oz queso fresco, crumbled (optional)

Mexican-Spiced Chicken & Black Bean Skillet with Charred Corn Salsa

SavoryVanilla0661

This Mexican-Spiced Chicken & Black Bean Skillet delivers a punch of flavor and nutrition in every bite, making it a perfect weeknight dinner that's anything but boring. Toasting the corn for the salsa adds a smoky-sweet depth, while the blend of cumin, paprika, and chili powder infuses the chicken and beans with classic Mexican warmth. Fresh cilantro, lime, and a touch of queso fresco bring brightness and authentic flair. With high protein, satisfying textures, and vibrant colors, this dish is sure to become a staple when you want something delicious, healthy, and easy to whip up in under 40 minutes.

Ingredients

Instructions

Heat a large skillet over medium-high heat. Add the corn kernels in a dry pan and cook, stirring occasionally, until charred in spots (about 5 minutes). Remove and set aside.
In the same skillet, add 1 tbsp olive oil. Add half the diced onion and all the red bell pepper. Cook until softened, about 3-4 minutes. Add garlic, cumin, paprika, chili powder, oregano, and cook until fragrant, 1 minute.
Add diced chicken to the skillet, season with salt and pepper, and cook, stirring occasionally, until browned and cooked through (about 6-8 minutes).
Stir in black beans and 2/3 of the charred corn. Cook until heated through, about 2 minutes. Adjust seasoning with salt and pepper as needed.
Meanwhile, in a small bowl, mix remaining red onion, reserved charred corn, lime zest and juice, and cilantro to make a quick salsa.
Serve chicken-bean mixture topped with the fresh corn salsa and a sprinkle of queso fresco if desired. Garnish with extra cilantro and lime wedges.