2 large chicken breasts cut in half lengthwise about 1/2 inch thick
3 tablespoons olive oil divided
1 cup onion diced
5 cloves garlic minced
1 (15 ounce) Can black beans drained
1 (4.5 ounce) Can green chiles
1 (15 ounce) Can diced tomatoes
1 1/2 cups fresh or frozen corn
2 cups colby jack cheese shredded
2 tablespoons lime juice
cilantro chopped for garnish
Instructions
In a small bowl, mix the paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper until combined.
Place the chicken breasts on a cutting board and coat the both sides with the spice mixture.
Heat a 12-inch skillet on medium-high heat and add 2 tablespoons of olive oil. Add the chicken and sear for 3-5 minutes, flip and cook another 3-4 minutes it doesn’t have to be cooked all the way through yet. Remove to a plate and set aside.
Add the remaining tablespoon of olive oil and add in the diced onion and cook for 4-5 minutes or until desired softness. Add in the minced garlic and cook another 30 seconds.
Add in the black beans, green chiles, tomatoes, and corn and cook 3-4 minutes until heated through.
Place the chicken breasts on top of the mixture.
Dived the shredded cheese evenly on top of each chicken breast. Reduce the heat to low and cover with a lid or aluminium foil and cook another 3-5 minutes until cheese is melted and chicken reaches 165 degrees.
Squeeze fresh lime juice on top and garnish with chopped cilantro and serve!
Notes
Boneless, skinless chicken thighs can be used in place of chicken breasts.
