Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump Goya Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado.
ingredients: Add all to shopping list
2 Tbsp Goya Extra Virgin Olive Oil, divided
4 thin-sliced boneless, skinless chicken breast fillets (about 1 1/4 lb)
Goya Adobo All-Purpose Seasoning with Pepper, to taste
1/2 red onion, finely chopped (about 3/4 cup)
1/2 red bell pepper, finely chopped (about 1/2 cup)
1 (15.5-oz) can Goya Low Sodium Black Beans, drained and rinsed
1/2 cup fresh corn kernels
1 avocado, finely chopped (about 1 cup)
1 Tbsp Goya Lemon Juice
1 Tbsp finely chopped fresh cilantro
At a glance:
1. 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.
2. 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.
3. Divide chicken among serving plates; top with black bean mixture. Serve warm.