A well-stocked spice drawer means the cumin and smoked paprika marinade comes together in 5 minutes with only a couple of tips of a measuring spoon, a little garlic, and some lime. Chopped peppers, frozen corn and canned black beans round out the dish. This one-skillet dinner is ready in 20 minutes or less. You can also freeze the marinated chicken for up to 6 months so you have an easy meal at the ready when you need it. Do whatever works for you!
The Best Chicken for This Recipe
Boneless skinless thinly sliced chicken breasts, tenderloins or tenders (your grocery store may label them one way or another) are the best choice for this quick and easy skillet dinner. Their quick cooking time, and small surface area cook faster and deliver more marinade with each bite than thick chicken breast halves.
The Best Pan To Use
You need a large skillet to fit all the ingredients into one pan. I wouldn’t go any smaller than a 12-inch skillet (measured across the top).
Swap Out the Veggies If You Like!
If you make this on a day when you don’t have the suggested vegetables on hand, don’t worry about it. Serve the chicken with a side salad, tortillas, Cilantro Lime Rice or a vegetable of your choice.
How To Make Ahead and Freeze
We are all busy which is why I love this recipe. When chicken tenders go on sale, I buy a lot of them. I set aside a little time on the weekend set up an assembly line and make as many bags of marinated chicken as I can. I freeze them flat so they don’t take up much space in my freezer. Knowing I have a healthy main dish set aside for busy weeknights saves me from picking up a pizza and keeps a few extra bucks in my pocket. This will keep in the freezer for up to 6 months, and up to 48 hours thawed in the refrigerator. Not a planner? No biggie! You could still make this whole dish start to finish in one night and have dinner ready in 35 minutes or less.
Looking for More Great Freezer Meals?
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1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts 1 1/4 teaspoons kosher salt 1 teaspoon ground cumin 3/4 teaspoon chili powder 1/2 teaspoon freshly ground black pepper 1/2 tablespoon granulated sugar 1/2 teaspoon ground coriander 1/2 teaspoon smoked paprika Zest from 2 limes 1 1/2 tablespoons lime juice, from about half a lime 2 cloves garlic, minced 2 tablespoons vegetable oil
For the vegetables:
2 teaspoons vegetable oil 1 medium green pepper 1 medium red pepper 1/2 medium yellow onion 1 cup frozen corn 1 (15-ounce) can black beans, drained and rinsed Cilantro for garnish (optional)
Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade. 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 you slice open a breast and the juices run clear.
