Ingredients
4
4 servings
- •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
- •0.5 red onion, finely chopped
- •0.5 red bell pepper, finely chopped
- •1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
- •0.5 cup fresh corn kernels
- •1 avocado, finely chopped
- •1 tablespoon GOYA® Lemon Juice
- •1 tablespoon finely chopped fresh cilantro
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with Adobo seasoning. Cook chicken in hot oil, flipping once, until golden brown on both sides and cooked through, 5 to 7 minutes. Transfer chicken to a plate; tent with foil to keep warm.
- Heat remaining 1 tablespoon oil in the skillet; add onions and peppers. Cook and stir 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 4 serving plates; top with black bean mixture. Serve warm.
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