15-Minute Salsa and Black Bean Chicken Skillet
Are you ready for a dinner that’s not only quick but also packed with flavor? Introducing the 15-Minute Salsa and Black Bean Chicken Skillet! This dish comes together in a flash, making it an ideal weeknight meal or a snappy option for unexpected guests. With tender chicken, zesty salsa, and hearty black beans, this skillet is sure to satisfy your cravings without spending hours in the kitchen. Let’s dive into why this recipe deserves a spot in your weekly meal rotation!
Why It Deserves a Spot
In today’s fast-paced world, finding a meal that is both quick and nourishing can feel like a challenge. The 15-Minute Salsa and Black Bean Chicken Skillet not only delivers on speed but also brings a delightful explosion of flavors. The combination of spices, fresh vegetables, and protein creates a well-rounded meal that is sure to please everyone at the table. Plus, the versatility of this dish means you can easily adapt it to your taste preferences or whatever you have on hand. Whether you’re serving it for a family dinner or packing leftovers for lunch, this skillet meal is a winner!
Ingredient List
- 2 tablespoons olive oil
- 1.25 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 1 cup red bell pepper, diced small
- 1 (16-ounce) jar chunky salsa (I used a store brand with corn included)
- 1 (15-ounce) can black beans, drained and rinsed (I used no salt added)
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper, or to taste
- 1-2 teaspoons salt, optional and to taste
- About 2 green onions, sliced into thin rounds
- Fresh cilantro, for garnishing
- Avocado slices or chunks, optional for garnishing
- Shredded cheese, optional for garnishing
- Lime wedges, sour cream, green chiles, red pepper flakes, etc., are all welcome garnishes if desired, optional and to taste
Before You Start: Equipment
- Large skillet: For cooking the chicken and combining the ingredients.
- Knife and cutting board: To chop the vegetables and chicken easily.
- Measuring spoons: To ensure the perfect amount of spices and oil.
- Spatula or wooden spoon: For stirring everything together.
15-Minute Salsa and Black Bean Chicken Skillet, Made Easy
Step 1: Heat the Olive Oil
In a large skillet over medium-high heat, add the 2 tablespoons of olive oil. Allow it to heat up until it shimmers, which should take about a minute.
Step 2: Cook the Chicken
Carefully add the 1.25 pounds of boneless skinless chicken breast pieces to the skillet. Season with a sprinkle of salt and freshly ground black pepper. Sauté the chicken for about 5-7 minutes, or until it’s cooked through and no longer pink in the center. Stir occasionally to ensure even cooking.
Step 3: Add the Bell Pepper
Once the chicken is cooked, add in the 1 cup of diced red bell pepper. Stir the mixture and cook for an additional 2 minutes, allowing the bell pepper to soften slightly.
Step 4: Stir in the Salsa and Beans
Pour in the 16-ounce jar of chunky salsa and add the 15-ounce can of drained and rinsed black beans. Sprinkle in the 1 teaspoon of ground cumin and stir everything together. Let the mixture simmer for about 3-4 minutes, allowing the flavors to meld.
Step 5: Final Seasoning
Taste the skillet mixture and adjust with more salt or black pepper as necessary. If you prefer a little more spice, feel free to add red pepper flakes at this stage.
Step 6: Garnish and Serve
Remove the skillet from heat and stir in the sliced green onions. Serve the dish hot, garnished with fresh cilantro, avocado slices, and shredded cheese if desired. Don’t forget to add lime wedges and sour cream for an extra burst of flavor!
Seasonal Serving Ideas
- In the summer, serve with a side of corn salad for a refreshing meal.
- For fall, pair with roasted sweet potatoes to complement the savory flavors.
- During winter, add a side of warm tortillas for a comforting wrap.
- In the spring, serve over a bed of fresh greens for a light, healthy option.
Author’s Commentary
This 15-Minute Salsa and Black Bean Chicken Skillet is one of those recipes that can easily become a family favorite. It’s not just about speed; the flavors are what truly make this dish shine. You can customize it in so many ways—add more veggies, switch up the beans, or even throw in some corn for added sweetness. I love how versatile it is, and it’s a fantastic way to use up any leftover ingredients you might have in your fridge. Don’t hesitate to make it your own!
How to Store & Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the skillet over medium heat until warmed through, or microwave in a covered bowl for 1-2 minutes. The flavors will continue to develop, making it just as delicious on day two!
Your Top Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking to ensure even cooking and food safety.
What can I substitute for black beans?
You can substitute black beans with pinto beans, kidney beans, or even chickpeas if you prefer a different flavor or texture.
Is there a vegetarian version of this dish?
Absolutely! You can replace the chicken with firm tofu or additional vegetables like zucchini and corn for a hearty vegetarian option.
How spicy is this dish?
The spice level depends on the salsa you use and any additional spices you add. If you prefer it mild, opt for a mild salsa and skip the red pepper flakes.
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See You at the Table
This 15-Minute Salsa and Black Bean Chicken Skillet is not just a meal; it’s an experience. It brings together the ease of cooking with the joy of sharing good food with loved ones. So gather around the table, serve this vibrant dish, and enjoy the flavors of a quick yet fulfilling dinner. Happy cooking!
15-Minute Salsa and Black Bean Chicken Skillet
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, add the olive oil. Allow it to heat up until it shimmers, which should take about a minute.
- Carefully add the chicken pieces to the skillet. Season with a sprinkle of salt and freshly ground black pepper. Sauté the chicken for about 5-7 minutes, or until it’s cooked through and no longer pink in the center. Stir occasionally to ensure even cooking.
- Once the chicken is cooked, add in the diced red bell pepper. Stir the mixture and cook for an additional 2 minutes, allowing the bell pepper to soften slightly.
- Pour in the chunky salsa and add the drained and rinsed black beans. Sprinkle in the ground cumin and stir everything together. Let the mixture simmer for about 3-4 minutes, allowing the flavors to meld.
- Taste the skillet mixture and adjust with more salt or black pepper as necessary. If you prefer a little more spice, feel free to add red pepper flakes at this stage.
- Remove the skillet from heat and stir in the sliced green onions. Serve the dish hot, garnished with fresh cilantro, avocado slices, and shredded cheese if desired. Don’t forget to add lime wedges and sour cream for an extra burst of flavor!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat on medium heat until warmed through, or microwave in a covered bowl for 1-2 minutes.
- Add more veggies or switch up the beans for a personalized twist on this dish!
