Chicken and Black Bean Skillet

We already know that beans aren’t very keto-friendly, but this can easily be made into a wonderful keto dish by omitting the black beans and corn. You can also replace them with any other of your favorite keto veggies that you think might work well with this dish.

This chicken and black bean skillet can be whipped up in under 30 minutes, and trust me when I say the whole family will love it.

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Chicken and Black Bean Skillet

Ingredients:

• 1 T. extra virgin olive oil
• ½ medium red onion, diced
• 2 red or green bell peppers, diced
• Sea salt and black pepper, to taste
• 1½ lbs. boneless, skinless chicken breasts cut into bite-sized cubes
• 1 t. ground cumin
• 1 t. smoked paprika
• 1 t. Mexican oregano
• ½ t. chipotle powder
• 1 14-oz. can black beans, rinsed and drained
• 1 c. frozen corn
• ½ c. fresh cilantro, roughly chopped, divided
• 2 T. fresh lime juice

• Optional, to serve:
• ½ c. Monterey Jack, shredded
• 1 large avocado, chopped
• 1 large lime, sliced into 8 wedges

Don’t have a decent cast iron skillet in your kitchen? Amazon has some nice and affordable ones here.

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Chicken and Black Bean Burrito Skillet

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 623kcal

Author: leahingram24

Ingredients

• 1 T. extra virgin olive oil
• ½ medium red onion diced
• 2 red or green bell peppers diced
• Sea salt and black pepper to taste
• 1½ lbs. boneless skinless chicken breasts, cut into bite-sized cubes
• 1 t. ground cumin
• 1 t. smoked paprika
• 1 t. Mexican oregano
• ½ t. chipotle powder
• 1 14- oz. can black beans rinsed and drained
• 1 c. frozen corn
• ½ c. fresh cilantro roughly chopped, divided
• 2 T. fresh lime juice
• Optional to serve:
• ½ c. Monterey Jack shredded
• 1 large avocado chopped
• 1 large lime sliced into 8 wedges

Instructions

• Heat olive oil in a large skillet over medium-high heat. Add onion and peppers and season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies are soft and slightly caramelized, around 7-8 minutes.
• Add chicken, ground cumin, smoked paprika, Mexican oregano, and chipotle powder and cook, stirring occasionally, until the chicken is lightly browned on all sides, around 3-4 minutes. Season with additional salt and black pepper, to taste. 
• Stir in black beans and frozen corn. Cook, stirring once or twice, until everything is warmed through, around 6-8 minutes. Taste and adjust seasonings, as desired.
• Remove from heat and stir in half of the fresh cilantro and lime juice. If using, sprinkle cheese on top and cover with until cheese melts. Serve immediately topped with remaining cilantro, chopped avocado, and fresh lime wedges, if desired. Enjoy!

Notes

This healthy, one-skillet chicken dish can be on the table in 30 minutes, so it is perfect for those busy weeknights when you’re tempted to grab some takeout. To round out the meal, try pairing this dish with Easy Refried Beans, steamed brown rice, or with a fresh green salad. 

To make this a low-carb meal, simply substitute the beans and corn for lower-carb additions. 

Nutrition

Calories: 623kcal | Carbohydrates: 38g | Protein: 46g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 113mg | Sodium: 619mg | Potassium: 1502mg | Fiber: 14g | Sugar: 4g | Vitamin A: 2513IU | Vitamin C: 89mg | Calcium: 181mg | Iron: 7mg