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Thursday, January 14, 2016

fiesta chicken and black beans

Ingredients

  • Servings: 4
  • 2 tablespoons goya® extra virgin olive oil, divided
  • 4 (5 ounce) boneless, skinless chicken breast fillets
  • goya® adobo all-purpose seasoning with pepper, to taste
  • 1/2 red onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1 (15.5 ounce) can goya® low sodium black beans, drained and rinsed
  • 1/2 cup fresh corn kernels
  • 1 avocado, finely chopped
  • 1 tablespoon goya® lemon juice
  • 1 tablespoon finely chopped fresh cilantro

Recipe

    Preparation Time: 10 mins Ready Time: 30 mins

  • heat 1 tbsp. oil in large skillet over medium-high heat. season chicken with adobo. cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. transfer chicken to plate; tent with foil to keep warm.
  • heat remaining oil in skillet. add onions and peppers. cook, stirring, until tender, about 5 minutes. stir in black beans and corn. continue cooking until warmed through, about 2 minutes. remove pan from heat. stir in avocado, lemon juice and cilantro until combined.
  • divide chicken among serving plates; top with black bean mixture. serve warm.

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