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Fiesta Chicken and Black Beans

 Fiesta Chicken and Black Beans
Turn boneless, skinless chicken breasts into a healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
4 ServingsPrep: 10 min. Total Time: 30 min.


  • 2 tablespoons GOYA® Extra Virgin Olive Oil, divided
  • 4 thin-sliced boneless, skinless chicken breast fillets (about 1-1/4 lbs.)
  • GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
  • 1/2 red onion, finely chopped (about 3/4 cup)
  • 1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
  • 1/2 cup fresh corn kernels
  • 1 avocado, finely chopped (about 1 cup)
  • 1 teaspoon GOYA® Lemon Juice
  • 1 tablespoon finely chopped fresh cilantro


  • 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.

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Fiesta Chicken and Black Beans (continued)

Directions (continued)

  • Serve warm. Yield: 4 servings.