Description
A creamy, zesty one-pan dinner that’s a hit with kids and perfect for busy weeknights.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup bell peppers (mixed colors), diced
- 1 cup corn (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes with green chilies
- 1 cup creamy ranch dressing
- 1 tablespoon taco seasoning
- Fresh cilantro, for garnish
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- In a large pan, heat a drizzle of olive oil over medium heat. Season the chicken breasts with salt, pepper, and taco seasoning. Cook for about 7-8 minutes per side until golden brown and cooked through. Remove from the pan and let it rest before slicing.
- In the same pan, add the diced bell peppers and sauté for about 3-4 minutes until tender and fragrant.
- Stir in the corn, black beans, and diced tomatoes. Cook for another 2-3 minutes.
- Pour the creamy ranch dressing over the mixture, stirring well. Let it bubble for a minute.
- Slice the chicken and nestle it into the mixture. Allow it to simmer together for another couple of minutes.
- Serve warm, topped with fresh cilantro. Pair with rice or tortillas if desired.
Notes
You can customize this dish with different proteins or vegetables based on your family’s preferences!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg