Mateo's Salsa Skillet Chicken with Black Beans

• •1.5 lb Boneless, Skinless Chicken Breasts (cut into 1-inch pieces)
• •1 tbsp Olive Oil
• •1 piece Yellow Onion (diced)
• •2 cloves Garlic (minced)
• •1 tsp Cumin
• •1 tsp Chili Powder
• •1 tsp Salt (or to taste)
• •1 tsp Black Pepper (or to taste)
• •1 jar Mateo's Salsa (16-24 oz, your favorite heat level)
• •1 Canned Black Beans (15 oz, drained and rinsed)
• •1 cup Frozen Corn
• •1 cup Fresh Cilantro (chopped, for garnish)
• •1 piece Lime (cut into wedges, for serving)

Instructions

1. 1

   Pat the chicken pieces dry with paper towels. Season with salt, pepper, cumin, and chili powder.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides. The chicken does not need to be cooked through at this stage.

3. 3

   Add the diced onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Pour in the entire jar of Mateo's Salsa, drained and rinsed black beans, and frozen corn. Stir well to combine all ingredients.

5. 5

   Bring the mixture to a simmer, then reduce heat to medium-low, cover, and let it cook for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the flavors have melded.

6. 6

   Remove from heat, stir in fresh cilantro. Serve hot with lime wedges on the side. This dish is great served over rice, with warm tortillas, or as a filling for tacos.

Chef's Tips

• 💡For extra flavor, you can add diced bell peppers along with the onion in step 3.
• 💡Adjust the heat level by choosing a mild, medium, or hot Mateo's Salsa.
• 💡This dish makes excellent leftovers and can be stored in an airtight container in the refrigerator for up to 3 days.