Fiesta Chicken And Black Beans Recipes

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FIESTA CHICKEN WITH PEPPERS & BLACK BEANS



Fiesta Chicken with Peppers & Black Beans image

Provided by Taste of Home

Time 1h

Yield 4 to 6 servings.

Number Of Ingredients 8

1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1 can (14.5 oz.) diced tomatoes with chili seasonings
2 teaspoons chopped, canned or fresh jalapeno pepper
1/2 teaspoon salt
1 can (15 oz.) black beans, rinsed and drained
6 bone-in chicken pieces, skin removed
1 medium yellow bell pepper, cut in 8 pieces

Steps:

  • Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add tomatoes, jalapenos and salt to oven bag. Squeeze bag to blend in flour. Add black beans and chicken to bag. Turn bag to coat chicken and beans with sauce. Arrange ingredients in an even layer in bag; top with yellow pepper., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 45 to 50 minutes or until meat thermometer reads 180°F. Spoon sauce over chicken to serve

Nutrition Facts :

FIESTA CHICKEN AND BLACK BEANS



Fiesta Chicken and Black Beans image

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons GOYA® Extra Virgin Olive Oil, divided
4 (5 ounce) boneless, skinless chicken breast fillets
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
½ red onion, finely chopped
½ red bell pepper, finely chopped
1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
½ cup fresh corn kernels
1 avocado, finely chopped
1 tablespoon GOYA® Lemon Juice
1 tablespoon finely chopped fresh cilantro

Steps:

  • Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
  • Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
  • Divide chicken among serving plates; top with black bean mixture. Serve warm.

FIESTA CHICKEN AND BLACK BEANS



FIESTA CHICKEN AND BLACK BEANS image

Categories     Chicken

Yield 4 people

Number Of Ingredients 10

2 tbsp. GOYA® Extra Virgin Olive Oil, divided
4 thin-sliced boneless, skinless chicken breast fillets (about 1¼ lbs.)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
½ red onion, finely chopped (about ¾ cup)
½ red bell pepper, finely chopped (about ½ cup)
1 can (15.5 oz.)GOYA® Low Sodium Black Beans, drained and rinsed
½ cup fresh corn kernels
1 avocado, finely chopped (about 1 cup)
1 tbsp. GOYA® Lemon Juice
1 tbsp. finely chopped fresh cilantro

Steps:

  • 1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm. 2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined. 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.

FIESTA CHICKEN AND BLACK BEANS



Fiesta Chicken and Black Beans image

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tbsp. GOYA® Extra Virgin Olive Oil, divided
4 thin-sliced boneless, skinless chicken breast fillets (about 11/4 lbs.)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1/2 red onion, finely chopped (about 3/4 cup)
1/2 red bell pepper, finely chopped (about 1/2 cup)
1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
1/2 cup fresh corn kernels
1 avocado, finely chopped (about 1 cup)
1 tbsp. GOYA® Lemon Juice
1 tbsp. finely chopped fresh cilantro

Steps:

  • 1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
  • 2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
  • 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.

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