Go Back

Healthy Low Calorie Mexican Chicken Skillet - Fast, Flavorful, and Light

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.25 lb boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup corn kernels (fresh, frozen, or canned, drained)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes (fire-roasted if possible), undrained
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon tomato paste (optional, for richness)
  • 1 to 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon ground coriander (optional)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sliced jalapeño, diced avocado, nonfat Greek yogurt, pico de gallo

Method
 

  1. Prep the chicken and veggies: Pat the chicken dry and season with a pinch of salt and pepper. Dice the onion, slice the peppers, and mince the garlic. Keep everything handy for quick cooking.
  2. Warm the skillet: Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
  3. Sear the chicken: Add the chicken in a single layer. Cook 4–5 minutes, stirring once or twice, until lightly browned and mostly cooked through. Transfer to a plate and keep warm.
  4. Sauté the vegetables: In the same skillet, add onion and peppers with a pinch of salt. Cook 4–5 minutes until softened and lightly charred in spots. Stir in the garlic and cook 30 seconds until fragrant.
  5. Add spices: Sprinkle in chili powder, cumin, smoked paprika, oregano, and coriander/cayenne if using. Stir for 30–60 seconds to bloom the spices.
  6. Build the sauce: Add diced tomatoes (with juices), chicken broth, and tomato paste. Stir to combine and bring to a gentle simmer.
  7. Add beans and corn: Stir in the black beans and corn. Return the chicken and any juices to the skillet. Simmer 4–6 minutes until the chicken is cooked through and the mixture thickens slightly.
  8. Finish with lime and cilantro: Turn off the heat. Stir in lime juice. Taste and adjust salt, pepper, and heat. Sprinkle with chopped cilantro.
  9. Serve: Spoon into bowls. Top with sliced jalapeño, a little Greek yogurt, or pico de gallo if you like. Serve over cauliflower rice, a small scoop of brown rice, or enjoy it as-is for the lowest calories.