6 December 2017
Comments: 0
6 December 2017, Comments: 0
We love this meal at our house! It’s easy and is a quick meal to serve on those busy weeknights. 
For an even quicker meal, you can purchase a frozen bag of the sliced bell peppers and either use any leftover chicken you might have, or grab a frozen bag of diced chicken!
Ingredients: CLICK HERE to download the recipe card.
1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
1-2 Tblsp taco seasoning
2 Tblsp olive oil
1 med onion, diced
2 bell peppers, diced
2 c corn (fresh, canned or frozen)
3-4 cloves garlic, minced
1 (14.5 oz) can black beans, drained
1 (14.5 oz) can fire roasted tomatoes
1 avocado diced
Season diced chicken with half of the taco seasoning.
In a large skillet, heat oil and add chicken. Once golden in color (5-8 minutes), remove to a plate and set aside.
In the sane skillet, incense hear to med high and add onions, bell peppers, corn and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decreased heat to lie, add garlic fit 30 seconds until fragrant.
Add black beans, tomatoes and reserved chicken. Stir until combined.
Top with avocado.
Maria Fisher

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