Quick and Easy Mexican Chicken
This Quick and Easy Mexican Chicken recipe delivers a flavorful and satisfying dish perfect for busy weeknights. With tender chicken seasoned with vibrant spices and a hint of lime, it's a delicious meal that can be whipped up in no time.
Equipment
- 1 large skillet or frying pan
- 1 spatula
- 1 cutting board
- 1 measuring spoons
- 1 serving plates
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 lime juiced
- 1 cup diced tomatoes canned or fresh
- 1/2 cup corn kernels canned or frozen
- 1/2 cup black beans rinsed and drained
- 1/4 cup chopped fresh cilantro optional
Instructions
- Begin by cutting the chicken breasts into bite-sized pieces and placing them in a bowl. Drizzle with lime juice, and season with chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss the chicken until well coated with the spices.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces to the skillet.
- Cook the chicken for about 6-8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown.
- Add the diced tomatoes, corn, and black beans to the skillet. Stir to combine and cook for an additional 5-7 minutes, allowing the flavors to meld.
- Remove from heat, and if desired, stir in chopped cilantro for added freshness.
- Serve the Mexican chicken warm on plates and enjoy!
Notes
For a spicier version, consider adding some chopped jalapeños or a dash of hot sauce.
This dish pairs well with rice, tortillas, or a simple side salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.