southwest chicken and vegetae

Southwest Chicken & Vegetables

The perfect base for rice bowls, taco night and salads starts here. Combined with McCormick® ONE Seasoning Mix, chicken, vegetables and beans come together in a single skillet with stand-out Southwestern flavors like chili pepper, smoked paprika and cumin.
15m
PREP TIME
15m
COOK TIME
271
CALORIES
7
INGREDIENTS

Servings: 5

Ingredients

  • 1 package One Skillet Southwest Chicken and Vegetables
  • 1 tablespoon oil
  • 1 pound boneless chicken breasts, cut into 1-inch cubes substitution Substitutions available
    • boneless chicken thighs, cut into 1-inch cubes
  • 1 medium bell pepper, cut into 1/2-inch chunks
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (11 ounces) whole kernel corn, drained substitution Substitutions available
    • 1 1/2 cups frozen corn
  • 1/2 cup water

INSTRUCTIONS

  • 1 Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 to 5 minutes or until browned. Remove from skillet.
  • 2 Add pepper to skillet. Cook 3 minutes or until tender crisp. Add Seasoning Mix, beans, corn and water. Bring to boil. Return chicken to skillet.
  • 3 Reduce heat; cover and simmer 5 minutes or until chicken is cooked through, stirring occasionally.
  • 4 Test Kitchen Tips:
    •Substitute kidney beans, white beans or chickpeas for the black beans.
    •Taco Tuesday? Place cooked mixture in a flour tortilla and top with your favorite taco toppings such as sour cream, guacamole and salsa.

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NUTRITION INFORMATION

(per Serving)

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