Southwest Skillet Chicken with Beans and Corn

Ingredients

• 1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts
• 1 1/4 teaspoon kosher salt
• 1 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Zest from 2 limes
• 1 1/2 tablespoons lime juice, from about half a lime
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 teaspoons vegetable oil
• 1 medium green pepper
• 1 medium red pepper
• 1/2 medium yellow onion
• 1 cup frozen corn
• 1 can black beans, drained and rinsed
• Cilantro for garnish, optional
• Cooked rice or tortillas, to serve

Directions

1. Use a sharpie to mark a gallon-sized zip top bag with the date and the recipe name, so it’s easy to find when you’re ready to cook. If you’d rather, write the cooking instructions on the bag too, and add the date.
2. Fold the top of the bag down a bit to keep any raw chicken from touching the outside or the zipper. Place the chicken in the bag, then add the spices, zest, lime juice, garlic, and vegetable oil.
3. Press out as much air as you can, seal the bag, and gently smoosh everything around until the chicken is covered in the marinade.
4. Set the bag flat in the freezer and freeze for up to 6 months. If you’re not freezing it, you can let the chicken marinate in the refrigerator for a couple of hours and up to 2 days, then cook it following the directions below.
5. Before cooking, thaw the chicken. Take it out of the freezer in the morning before you leave for work, and it should be ready by the end of the day.
6. Dice the peppers and onion, measure out the corn, and drain and rinse the beans.
7. Place a large skillet over medium heat and add 2 teaspoons of vegetable oil. When the oil starts to shimmer, add the chicken along with all the marinade from the bag. If any pieces are tucked or folded, open them up so they sit flat in the skillet. Cook for 5 minutes, then turn the chicken over.
8. Add the onions, corn, and peppers, then cover the skillet with a lid. Let everything cook together for about 5 minutes.
9. Remove the lid and stir the chicken and vegetables together. Continue cooking, uncovered, for another 5 minutes.
10. Stir in the beans and cook for another 3 minutes, until they’re heated through. The chicken is done when you cut into a breast and the juices run clear.
11. Plate each chicken breast with the vegetables on top, and spoon the pan sauce over everything. Add salt and pepper to taste. Finish with minced cilantro, if you’re using it, and serve with tortillas or rice.