One-Pan Mexican Chicken and Black Bean Skillet

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A colorful, hearty one-pan meal with seasoned chicken, black beans, corn, and peppers cooked together for a zesty Mexican-inspired dinner in just 30 minutes. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs olive oil, yellow onion, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 1 diced yellow onion and 1 diced red bell pepper to the skillet. Sauté for 4-5 minutes until softened and slightly caramelized.
  3. Step 3: Add 1 lb chicken breast strips to the skillet and season with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 6-7 minutes until chicken is cooked through and lightly browned.
  4. Step 4: Stir in 1 cup drained and rinsed black beans and 1 cup corn kernels. Cook for an additional 3 minutes until heated through.
  5. Step 5: Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro. Serve with 4 lime wedges to squeeze over the dish for brightness.