Tex-Mex Fiesta Skillet Lunch

Allergens

Gluten, Dairy

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite
• sized pieces
• 1 small red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup fresh corn kernels
• 1/4 cup chopped cilantro
• 2 tbsp taco seasoning
• 1 tbsp olive oil
• 1/2 cup shredded Mexican cheese blend
• Lime wedges for serving

Instructions

1. Heat a large skillet over medium high heat. Add olive oil, then sauté onion and bell pepper until softened.
2. Add chicken pieces to the skillet, cook until browned, and sprinkle taco seasoning over them. Stir well to coat.
3. Add black beans, corn kernels, and cherry tomatoes to the skillet. Cook for 5 7 minutes or until the chicken is cooked through.
4. Sprinkle shredded Mexican cheese blend on top of the mixture, cover, and let it melt.
5. Remove from heat, garnish with cilantro, and serve with lime wedges.

Chef’s Insight

Feel free to customize this dish by adding your favorite Tex-Mex ingredients or spice mixes.

Notes

Make sure to cook the chicken until it reaches an internal temperature of 165°F (74°C) for food safety.