Southwest Chicken Skillet

INGREDIENTS

• 1 tbsp (15 mL) oil

• 1½ lbs. (680 g) boneless skinless chicken thighs, about 5–6 pieces

• 2 tsp (10 mL) Street Corn Seasoning Mix, divided

• 1 onion, chopped

• 1 red bell pepper, chopped

• 1 can (15 oz./398 mL) fire-roasted or regular diced tomatoes, drained

• 1 can (15 oz./398 mL) black beans, drained and rinsed

• 1 can (15 oz./398 mL) corn, drained

• 4 oz. (125 g) colby jack cheese, grated, (1 cup/250 mL)

Optional for Serving

• Cilantro-Lime Rice Meal Mix (prepared according to the package directions)

•  Taco-size tortillas

•  Chopped cilantro

•  Lime wedges

•  Guacamole

DIRECTIONS

1. Heat the oil in the 12" (30-cm) Stainless Steel Skillet for 2–3 minutes over medium heat. Season both sides of the chicken thighs with half of the seasoning mix. Sear the chicken for 5–6 minutes, or until they release easily. Flip and cook for another 2 minutes. Remove the chicken from the skillet.

2. Add the onion and bell pepper and cook until softened, about 6–7 minutes. Add the tomatoes, beans, corn, and remaining seasoning mix; stir to combine.

3. Nestle the chicken into the pan and add any juices. Top each piece of chicken with cheese. Cover with the lid, reduce the heat to low, and cook until the chicken reaches at least 165°F (74°C), about 15 minutes. 

4. Serve over Cilantro-Lime Rice or in warmed tortillas and top with cilantro, lime wedges, and guacamole, if you’d like. 

Yield: 5 Servings