Easy One Skillet Mexican Chicken
ground chicken (may sub ground turkey if desired)
4 oz can
diced green chilis
of a 15 oz can
black beans, drained and rinsed
cup (95 g)
Cook ground chicken in a large skillet over medium heat, stirring to break up clumps until no longer pink, 3 to 5 minutes.
Add in green chiles, black beans, spices, and corn. Cook for an additional 7-10 minutes or until corn is defrosted and warm, stirring occasionally.
Serve as desired! Use this over rice or quinoa, for tacos, in enchiladas, for nachos, in a burrito, or any other way you desire!