Ingredients:

  • 1.5 lbs chicken breasts, sliced into 1-inch strips
  • 1 tbsp neutral oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup fire-roasted corn
  • 15 oz can black beans, rinsed and drained
  • 1 small red bell pepper, diced
  • 1/2 white onion, finely chopped
  • 4 oz can diced green chiles
  • 1/2 cup chicken bone broth
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 avocado, sliced

Instructions:

  1. Season the chicken strips with smoked paprika, cumin, garlic powder, salt, and pepper. Heat oil in a 12-inch heavy-bottomed skillet over medium-high heat.
  2. Add chicken in a single layer and sear for 3–4 minutes per side until golden brown. Remove chicken from the pan and set aside (it will not be fully cooked).
  3. In the same skillet, sauté the onions and bell peppers for 3 minutes, scraping up the browned bits (fond) from the bottom of the pan.
  4. Stir in the corn, black beans, and green chiles. Pour in the chicken bone broth to deglaze the pan.
  5. Nestle the chicken back on top of the vegetable mixture. Cover and simmer for 5 minutes until the chicken reaches an internal temperature of 165°F.
  6. Sprinkle the shredded Monterey Jack cheese over the top and cover for 1-2 minutes until melted. Garnish with fresh cilantro, avocado slices, and lime wedges before serving.