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!
