Need something quick and delicious for dinner? This Southwest Skillet Chicken is easy, freezer-friendly, and ready in 35 minutes. Make it with beans, corn, and bell peppers!
For the marinade:
- 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
For the vegetables:
1 Label the bag: Use a sharpie to write the date and title of the recipe on a gallon-sized zip top bag so you can easily find it on SimplyRecipes.com when you want to cook it. Alternatively, write the cooking instructions on the bag, and date it.
2 Combine the ingredients: Roll down the opening of the bag a little just so you don’t accidentally get raw chicken juices on the outside or the zip top. Add the chicken, spices, zest, lime juice, garlic, and vegetable oil.
Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.
3 Lay the chicken flat in the freezer and freeze for up to 6 months:
Alternatively, you could skip the freezer and let it marinade in the fridge for a couple of hours and up to two days, then cook it according to the directions below.
4 Thaw the chicken before cooking: When ready to cook, take the chicken out of the freezer in the morning before you go to work, and it will be ready to cook by the end of the day.
5 Prepare the vegetables: Dice the peppers, dice the onion, measure the corn, and drain and rinse the beans.
6 Cook the chicken: Set a large skillet over medium heat add 2 teaspoons of vegetable oil. Once the oil shimmers, add the chicken and any marinade from the bag. If any chicken is folded up, unfold it so it lays flat in the pan. Cook the chicken for 5 minutes, then flip it.
7 Add the vegetables: Add onions, corn, and peppers. Cover with a lid. Let everything simmer together for about 5 minutes.
Lift the lid and stir the meat and vegetables together. Cook uncovered for another 5 minutes.
Add the beans and cook for another 3 minutes until the beans warm through. The meat is cooked when you slice open a breast and the juices run clear.
8 To serve: Put a chicken breast on each plate and top with vegetables. Spoon pan sauces over chicken. Season to taste with salt and pepper. Garnish with minced cilantro and serve with tortillas or rice.