Ingredients

• 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

Browse by ingredient

Instructions

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.