Cozy Southwestern Chicken Orzo and Black Bean Skillet Delight

This Southwestern Chicken Orzo and Black Bean Skillet offers a quick and flavorful one-pot meal packed with vibrant Southwestern flavors.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Quick Meals

Cuisine: Southwestern

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Breast Tender main protein choice; can swap for turkey breast.
1 teaspoon Salt Essential for enhancing flavors; adjust according to taste.
1 teaspoon Pepper Essential for enhancing flavors; adjust according to taste.
2 tablespoons Taco Seasoning Fills the dish with Southwestern flair; replace with homemade if desired.

For the Base

2 tablespoons Canola Oil Perfect for sautéing; can use olive oil or other vegetable oil.
1 medium Onion Brings sweetness; can use shallots for milder flavor.
1 medium Red Bell Pepper Adds vibrant color and sweetness; substitute with other peppers or jalapeños.
2 cloves Garlic Fresh is best; garlic powder works in a pinch.

For the Sauce

1 can Diced Tomatoes with Green Chiles Sauce’s base; fresh tomatoes or salsa are alternatives.
1 cup Chicken Broth Adds depth and moisture; switch to vegetable broth for vegetarian option.

For the Pasta

1 cup Orzo Pasta Quick-cooking pasta; substitute with small shapes adjusting cooking time.

For the Fillers

1 cup Corn Lends sweetness and texture; fresh or frozen kernels work.
1 can Black Beans Packed with protein; can swap with pinto or kidney beans.

For the Finish

1 cup Shredded Mexican Blend Cheese Adds creaminess; can use cheddar or omit for dairy-free.

Equipment

large nonstick skillet

Method

Step-by-Step Instructions

Season the chicken with salt, pepper, and taco seasoning. Allow to sit for 10 minutes.
Heat canola oil in a large skillet. Brown the chicken for 5-6 minutes on each side until cooked through.
Sauté chopped onion in the skillet for 7-8 minutes until softened and translucent.
Add chopped red bell pepper and cook for 4-5 minutes, then add minced garlic and sauté for another 30 seconds.
Return the chicken to the skillet and add diced tomatoes, chicken broth, and remaining taco seasoning. Bring to a boil.
Stir in orzo pasta, reduce heat, cover, and simmer for 15-17 minutes until orzo is tender.
Fold in corn and black beans, stir until heated through, about 2-3 minutes.
Mix in half of the cheese and sprinkle the remaining on top. Cover briefly to melt.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 3 months, thaw overnight before reheating.

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