Ingredients
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
Preparation
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.
