Simple Southwestern Chicken Skillet

During the week, we are jam-packed with so many different activities now that school is back in session. So, you know me! I have to find something healthy for us to eat that’s also quick to make. Our monsters are growing and hungry!

Here’s what I came up with this week – it’s a simple and easy weeknight dinner that’s protein packed and comes together in just 15 minutes. I used rotisserie chicken so I didn’t have to waste time cooking it. I used canned beans and corn and other than seasoning I always have on hand, I grabbed a tomato and a lime and got cooking!

With two kind of protein (chicken and beans), 2 kinds of veggies and 1 main grain, this dinner is complete and delicious. I served it over rice, but if you’re gluten free, just omit that and have a bigger serving.

Let me know your favorite weeknight dinner in the comments below. Happy cooking!

Simple Southwestern Chicken Skillet

Servings: 4
Time: 15 minutes
Difficulty: easy
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Ingredients

2 cups cooked, chopped (or shredded) chicken (homemade or a rotisserie chicken)
1 (14 oz.) can black beans, rinsed and drained
1 cup corn: either fresh, frozen (defrosted) or from a can (rinsed)
1 large tomato, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon fresh lime juice
3 cups cooked rice
Optional toppings: red onions, avocado, shredded cheese, cilantro, pico de gallo, sour cream

Directions

In a large bowl, combine chopped or shredded rotisserie chicken, black beans, corn and chopped tomatoes. Mix in all of the seasonings (chili powder through black pepper) and stir to combine.
Add the lime juice and top with your favorite toppings over rice. Enjoy!