A bold and flavorful one-pan chicken dinner loaded with jalapeños, peppers, beans, and smoky spices for an easy meal everyone will love.

Scale

1½ pounds boneless skinless chicken breasts, diced

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

2 jalapeños, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

3 garlic cloves, minced

1 cup corn kernels

1 can (14.5 ounces) diced tomatoes, drained

1 cup black beans

1 tablespoon lime juice

¼ cup chopped cilantro

1 avocado, sliced (optional)

½ cup shredded cheese (optional)

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Season chicken with salt, pepper, smoked paprika, cumin, chili powder, garlic powder, and onion powder.

Heat 1 tablespoon olive oil in a skillet and cook chicken until browned and cooked through. Remove and set aside.

Add remaining oil and sauté onion, bell peppers, and jalapeños until softened.

Stir in garlic, corn, black beans, tomatoes, cumin, paprika, and lime juice.

Return chicken to skillet and cook 2–3 minutes until flavors combine.

Garnish with cilantro, avocado, and cheese before serving.

Remove jalapeño seeds for milder heat.

Add rice for a heartier meal.

Great for meal prep and reheats well.

Cast iron skillet recommended for best flavor.