Fiesta Chicken and Black Beans

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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. 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. 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.