Go Back
Print

Mexican Chicken

Ingredients

  • 2-4 bonesless skinless chicken breasts
  • 2 tsp olive oil
  • 1 16 oz can black beans, rinsed and drained
  • 1 16 oz can sweet corn drained
  • 1 16 oz can rotel, undrained
  • 2 TB tomato paste
  • 1 TB ground cumin
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Season chicken with salt, pepper and 1 tsp of cumin.
  2. Heat oil in a large skillet over medium-high, add chicken and cook until browned (about 5 minutes per side)
  3. Remove chicken from pan and set aside.
  4. Add black beans, corn Rotel, tomato paste and 1 TB cumin to the pan.
  5. Stir well heat untill bubbly then return chicken to the pan, reduce heat, cover and simmer for 10 minutes.
  6. Stir in cilantro and cook 2 minutes more.