Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1 medium red bell pepper, seeded and sliced
  • 1 medium yellow bell pepper, seeded and sliced
  • 1 medium red onion, thinly sliced
  • 1 cup (150g) frozen corn kernels, thawed
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 jalapeño, seeded and minced (optional)
  • ½ cup (50g) chopped cilantro
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Lime wedges (optional)
  • Avocado slices (optional)
  • Plain Greek yogurt or sour cream (optional)
  • Salsa (optional)

Instructions:

  1. Cut chicken into cubes and slice the bell peppers and red onion. Thaw the corn and drain the black beans.
  2. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and sprinkle with half of the Fiesta Seasoning. Cook until browned and cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.
  4. Add bell peppers, red onion, and jalapeño (if using) to the same skillet. Cook until softened and slightly caramelized, about 5-7 minutes. Season with the remaining Fiesta Seasoning.
  5. Return the cooked chicken to the skillet with the vegetables. Add corn and black beans. Cook for another 2-3 minutes, until heated through.
  6. Stir in cilantro. Serve immediately with lime wedges, avocado slices, Greek yogurt/sour cream, and salsa, if desired.