Fiery Tex-Mex Fiesta Skillet

Allergens

Contains gluten, dairy, and meat.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tbsp freshly squeezed lime juice
• 1 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup corn kernels (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) black beans, drained and rinsed
• 8 oz chorizo sausage, casing removed
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 2 green onions, thinly sliced

Instructions

1. In a medium bowl, combine chicken breasts, lime juice, half of the salt, and black pepper. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Heat a large skillet over medium high heat. Add chorizo and cook until browned, breaking it apart with a wooden spoon, about 5 minutes. Transfer cooked chorizo to a plate and set aside.
3. In the same skillet, add marinated chicken and cook until no longer pink, about 4 5 minutes per side. Remove from skillet and let rest for 5 minutes, then slice into strips.
4. To the skillet, add corn kernels, cherry tomatoes, black beans, remaining salt, and half of the cilantro. Cook until heated through, about 3 4 minutes.
5. Stir in cooked chicken and chorizo. Top with shredded cheddar cheese and cover skillet until cheese is melted, about 1 2 minutes.
6. Garnish with remaining cilantro and green onions before serving.

Chef’s Insight

The smoky flavors of chorizo combined with the zesty lime marinade create an irresistible Tex-Mex feast.

Notes

Serve with warm tortillas, rice, or salad for a complete meal.