Ingredients
1½lbschicken tenders,tenderloin, or thinly sliced chicken breasts, boneless skinless
1¼tspkosher salt
1tspground cumin
¾tspchili powder
½tspfreshly ground black pepper
½tbspgranulated sugar
½tspground coriander
½tspsmoked paprika
2limes,zested
1½tbsplime juice,from about half a lime
2clovesgarlic,minced
2tbspvegetable oil
2tspvegetable oil
1medium green pepper
1medium red pepper
½medium yellow onion
1cupfrozen corn
15ozblack beans,(1 can), drained and rinsed
cilantro,for garnish, optional
cooked rice or tortillas,to serve
Preparation
Use a sharpie to write the date and title of the recipe on a gallon-sized zip-top bag to easily look up the recipe. Alternatively, write the cooking instructions on the bag and date it.
Roll down the opening of the bag a little to not get raw chicken juices on the outside of the zip top. Add the chicken, spices, zest, lime juice, garlic, and vegetable oil.
Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.
Lay the chicken flat in the freezer and freeze for up to 6 months. Alternatively, skip the freezer and let it marinate in the fridge for 2 hours and up to 2 days, then cook it according to the directions.
When ready to cook, take the chicken out of the freezer in the morning and it will be ready to cook by the end of the day.
Dice the peppers, dice the onion, measure the corn, and drain and rinse the beans.
Set a large skillet over medium heat add 2 teaspoons of vegetable oil. Once the oil shimmers, add the chicken and any marinade from the bag.
If any chicken is folded up, unfold it so it lays flat in the pan. Cook the chicken for 5 minutes, then flip it.
Add onions, corn, and peppers. Cover with a lid. Let everything simmer together for about 5 minutes.
Lift the lid and stir the meat and vegetables together. Cook uncovered for another 5 minutes.
Add the beans and cook for another 3 minutes until the beans warm through. The meat is cooked when a breast is sliced open and the juices run clear.
Put a chicken breast on each plate and top with vegetables. Spoon pan sauces over chicken. Season to taste with salt and pepper.
Garnish with minced cilantro and serve with tortillas or rice.
