1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with Adobo. Add the breasts to the pan. Brown the chicken for 3 to 4 minutes per side or until the internal temperature reaches 170°F. Transfer the chicken to a plate and tent with foil to keep warm.
2. Heat the remaining oil in a skillet. Add the onions, peppers and garlic. Cook on medium heat just until the onions begin to become translucent, approximately 3 to 4 minutes. Stir in the black beans, corn and cumin. Continue cooking until warmed through, approximately 2 minutes. Remove the pan from heat. Stir in the avocado, lemon juice and cilantro until combined.
3. Serve bean mixture warm atop chicken breasts.
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Directions
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with Adobo. Add the breasts to the pan. Brown the chicken for 3 to 4 minutes per side or until the internal temperature reaches 170°F. Transfer the chicken to a plate and tent with foil to keep warm.
2. Heat the remaining oil in a skillet. Add the onions, peppers and garlic. Cook on medium heat just until the onions begin to become translucent, approximately 3 to 4 minutes. Stir in the black beans, corn and cumin. Continue cooking until warmed through, approximately 2 minutes. Remove the pan from heat. Stir in the avocado, lemon juice and cilantro until combined.
3. Serve bean mixture warm atop chicken breasts.