Ingredients:

  • 5 lbs Boneless, skinless Chicken Breasts, sliced into 1-inch strips
  • 3 Tbsp Olive Oil, divided
  • 1 Tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1 tsp Salt (plus more for seasoning)
  • 1/2 tsp Black Pepper
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 (14.5 oz) can Fire-Roasted Diced Tomatoes, undrained
  • 1 cup Low Sodium Chicken Stock
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Frozen Sweet Corn
  • 2 Tbsp Freshly squeezed Lime Juice
  • 1/2 cup Shredded Monterey Jack or Cheddar Cheese
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Prep the Chicken and Create the Rub: Pat the chicken strips dry with kitchen paper. Place in a bowl and toss with 1 Tbsp of olive oil, chili powder, cumin, paprika, oregano, salt, and pepper until evenly coated. Dice the onion and bell pepper, and mince the garlic. Rinse and drain the black beans.
  2. Sear the Chicken: Heat 2 Tbsp of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Add half of the seasoned chicken (do not crowd the pan). Cook for 3-4 minutes per side until well-browned and lightly crusted. Remove the seared chicken and set aside. Repeat with the remaining chicken if necessary.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and bell pepper to the same skillet. Sauté for 6–8 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Build the Sauce and Simmer: Pour in the chicken stock, scraping up any delicious browned bits (fond) from the bottom of the pan. Stir in the canned diced tomatoes, rinsed black beans, and frozen corn. Bring the mixture to a gentle simmer.
  5. Cook Through: Add the seared chicken and any resting juices back into the pan. Stir well to coat. Reduce the heat to medium-low, cover the skillet, and simmer for 8–10 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F / 74°C).
  6. Finish and Serve: Remove the pan from the heat. Stir in the fresh lime juice. Sprinkle the shredded cheese evenly over the top of the skillet mixture. Cover the skillet briefly (2-3 minutes) to allow the cheese to melt fully. Garnish generously with freshly chopped coriander (cilantro). Serve directly from the skillet.