Brian’s Mexican Chicken
Serves 4
Prep time: 5 minutes; cooking time: 10 minutes

  • 2 chicken breasts, boneless and skinless, cut into ½ – inch cubes
  • 2 Tbsps. vegetable oil
  • ½  small can of black beans
  • ½  small bag of frozen corn
  • 1 medium tomato, diced
  • ½ medium yellow onion, sliced
  • ¼ tsp. cayenne pepper (add more if want spicy)
  • ¼ tsp. chili powder (add more if want spicy)
  • Salt & Pepper to taste
  • 1 Tbsp. cilantro, chopped
  • Brown or basmati rice (follow cooking instructions on box)
  • Optional garnishes – cilantro, shredded cheddar cheese, sour cream, Picante or taco sauce


  1. Heat oil in medium skillet over medium-high heat.
  2. Season chicken w/Salt & Pepper; put in hot skillet (oil should start to smoke, not burn).
  3. Brown chicken; add beans, corn, onion; stir in cayenne pepper, chili powder.
  4. Reduce heat to medium-high; cook until corn, beans are heated (about 5-to-10 minutes).
  5. Salt & Pepper to taste; stir in cilantro.
  6. Serve over rice w/favorite garnishes.

*Note: Lunch next day—wrap Mexican Chicken in a warm tortilla and add your favorite garnishes.