Lundi Special - Chicken and Black Bean Skillet

Ingredients

Lime

1, juiced

Cilantro

1/4 cup, chopped

Corn

1 cup, fresh or frozen

Black beans

1 can (15 oz), drained and rinsed

Chicken broth

2 cups

Salt and pepper

to taste

Cumin

1 teaspoon

Paprika

1 teaspoon

Tomatoes

2, diced

Bell pepper

1, diced

Garlic

3 cloves, minced

Onion

1, diced

Olive oil

2 tablespoons

Chicken breasts

2, boneless and skinless

Instructions

1. Season the chicken breasts on both sides with salt, pepper, paprika, and cumin.
2. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion, minced garlic, and diced bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Add the diced tomatoes, chicken broth, black beans, and corn to the skillet. Stir to combine.
5. Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Cover the skillet and simmer for 30 minutes, or until the chicken is cooked through and the flavors have melded together.
6. Remove the chicken breasts from the skillet and shred them using two forks. Return the shredded chicken to the skillet and stir to combine with the vegetables and sauce.
7. Stir in the chopped cilantro and juice from the lime. Adjust seasoning if necessary.
8. Serve the Lundi Special hot, garnished with additional cilantro and lime wedges on the side. It pairs well with rice or tortillas.