Southwest Chicken Skillet

Prep 10 min

Cook 30 min

Ready in 40 min

This hearty one-pan meal serves big flavor with minimal cleanup, helping you get dinner on the table fast on your busiest nights.

Ingredients

1 tbsp (15 mL) oil
1½ lbs. (680 g) boneless skinless chicken thighs, about 5–6 pieces
2 tsp (10 mL) Street Corn Seasoning Mix, divided
1 onion, chopped
1 red bell pepper, chopped
1 can (15 oz./398 mL) fire-roasted or regular diced tomatoes, drained
1 can (15 oz./398 mL) black beans, drained and rinsed
1 can (15 oz./398 mL) corn, drained
4 oz. (125 g) colby jack cheese, grated, (1 cup/250 mL)

Cilantro-Lime Rice Meal Mix (prepared according to the package directions)
Taco-size tortillas
Chopped cilantro
Lime wedges
Guacamole

Directions

Heat the oil in the 12" (30-cm) Stainless Steel Skillet for 2–3 minutes over medium heat. Season both sides of the chicken thighs with half of the seasoning mix. Sear the chicken for 5–6 minutes, or until they release easily. Flip and cook for another 2 minutes. Remove the chicken from the skillet.
Add the onion and bell pepper and cook until softened, about 6–7 minutes. Add the tomatoes, beans, corn, and remaining seasoning mix; stir to combine.
Nestle the chicken into the pan and add any juices. Top each piece of chicken with cheese. Cover with the lid, reduce the heat to low, and cook until the chicken reaches at least 165°F (74°C), about 15 minutes.
Serve over Cilantro-Lime Rice or in warmed tortillas and top with cilantro, lime wedges, and guacamole, if you’d like.

Yield:

5 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 430, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 130 mg, Sodium 1060 mg, Carbohydrate 35 g, Fiber 6 g, Sugars 9 g (includes 0 g added sugar), Protein 40 g

Cook's Tips:

To warm your tortillas, place them on the warming rack of the 4-Slice Toaster With Warming Rack. Set the doneness to 1 and press the toaster lever down.