Name: Chicken with corn and black beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/2 cup canned black beans, drained and rinsed; 1/4 package frozen corn; 1/2 cup cherry tomatoes, halved; 1/4 medium red onion, finely diced; 1 1/2 tsp extra virgin olive oil; 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped; 3/4 tsp chili powder; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

439 calories

Protein: 47g; 41% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 10 min

Season the chicken breast on both sides with the chili powder, half the salt, and half the black pepper.
Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Remove the chicken from the pan to a cutting board and let rest for 3 minutes while you finish the vegetables.
Wipe out the skillet and add the remaining oil over medium heat. Add the red onion and frozen corn, cooking for 4 minutes until the onion is softened and the corn is hot.
Add the black beans and tomatoes to the skillet. Stir for 2 minutes to warm through. Turn off the heat and stir in the lime juice, cilantro, and the remaining salt and pepper.
Slice the chicken if desired. Place the chicken on a plate and serve the warm bean and corn salad alongside it.

Nutrition

Ingredients

Instructions

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