Description
A zesty, 40-minute lunch combining juicy skillet-cooked chicken with a warm black bean and corn topping, served over crisp greens. Substantial, moisture-rich, and packed with pantry-friendly ingredients.
Ingredients
2 skinless, boneless chicken breast halves
1 (1.27 oz) packet dry fajita seasoning
1 tablespoon vegetable oil
1 (15 oz) can black beans, rinsed
1 (11 oz) can Mexican-style corn
½ cup salsa
10 oz mixed salad greens
1 onion, chopped
1 tomato, wedged
Optional: shredded cheese, tortilla chips
Instructions
Apply half the fajita seasoning to chicken breasts
Heat oil in skillet over medium heat
Cook chicken 8 minutes per side until done
Set chicken aside
Combine black beans, corn, salsa, and remaining seasoning in saucepan
Heat mixture until warmed through
Toss greens, onion, and tomato in bowl
Slice chicken over greens
Spoon bean-corn mixture on top
Add optional cheese and chips if desired
Notes
Use fresh corn kernels if canned option is unavailable.
Let chicken rest 5 minutes for juicier results.
Store leftovers in airtight containers for up to 2 days.
- Prep Time: 15
- Cook Time: 25
- Category: Lunch
- Method: Skillet & Stovetop
- Cuisine: Mexican-Inspired