Southwest 3 Bean & Chicken One Pan Dinner


PREP TIME: 15 MINUTES | COOK TIME: 22 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 22 MINUTES

Courtesy of: Stacy Dempsey

INGREDIENTS

  • 2 tablespoons avocado oil, or other favorite oil

  • 1 medium sweet potato, diced

  • 1/4 cup chopped red onion

  • 1 red bell pepper, seeded and chopped

  • 1 cup frozen corn kernels

  • 1 can (15 ounces) READ 3 Bean Salad

  • 1 packet (0.85 ounce) no sodium or reduced sodium taco/fajita seasoning

  • 12 ounces frozen precooked chicken strips, thawed

  • 1/4 cup shredded Mexican cheese blend

  • Thinly sliced green onions

DIRECTIONS

Makes 4 servings.

  1. Preheat broiler with oven rack 6 inches from heat.

  2. Heat large oven-safe skillet over medium-high heat. Add oil to skillet; swirl to coat.

  3. Add sweet potato. Cook 10 minutes, or until sweet potato is almost tender, stirring occasionally.

  4. Add onion, bell pepper and corn. Cook 5 to 7 minutes or until onion and bell pepper are tender.

  5. Stir in bean salad and taco seasoning packet. Cook 5 minutes, stirring occasionally to blend well.

  6. Nestle chicken strips into bean mixture. Sprinkle with cheese. Broil 2 to 3 minutes or until chicken is heated through and cheese is bubbly. Sprinkle with green onions, as desired.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 360 calories; 24g protein; 39g carbohydrate; 12g fat; 1290mg sodium; 80mg cholesterol; 5g dietary fiber; 2.75mg iron; 0.09mg thiamin; 6654.67IU vitamin A; 25.67mg vitamin C.