Get ready to transform your ordinary dinner into an extraordinary culinary adventure with this mouthwatering Mexican Pulled Chicken and Beans recipe! In just 30 minutes, you'll create a dish so delicious and easy that it'll become your new go-to meal for busy weeknights or weekend gatherings. Imagine tender, perfectly seasoned chicken mingling with hearty black beans and sweet corn, all wrapped in a zesty salsa embrace – this recipe is about to become your kitchen's superstar!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 packet taco seasoning
- 1 cup salsa
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Prepare the chicken breasts by patting them dry with paper towels and seasoning lightly with salt.
- Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in the pan and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F.
- Remove chicken from the skillet and transfer to a cutting board. Allow the chicken to rest for 3-4 minutes to retain moisture.
- Using two forks, shred the chicken breasts into bite-sized pieces, pulling the meat apart into thin strands.
- Return the shredded chicken to the skillet and sprinkle the entire packet of taco seasoning over the meat. Stir to coat evenly.
- Add drained and rinsed black beans and corn to the skillet with the seasoned chicken. Stir to combine.
- Pour salsa over the chicken and bean mixture, stirring gently to incorporate all ingredients and heat through.
- Simmer the mixture for 5-7 minutes, allowing flavors to meld and ensuring everything is heated completely.
- Taste and adjust seasoning with additional salt if needed. Serve hot as a main dish or filling for tacos, burritos, or over rice.
Tips
- Temperature is Key: Always ensure your chicken reaches an internal temperature of 165°F for safe and juicy meat. Use a meat thermometer for accuracy.
- Shredding Technique: Let the chicken rest for 3-4 minutes after cooking to help retain moisture, making shredding easier and preventing dry meat.
- Flavor Boost: Don't be afraid to customize your taco seasoning. If you have homemade seasoning or want to add extra heat, sprinkle in some chili powder or cayenne.
- Versatility Matters: This recipe is incredibly flexible. Serve it over rice, stuff it in tortillas, or use it as a topping for nachos or salads.
- Make-Ahead Friendly: This dish reheats wonderfully, making it perfect for meal prep or leftovers. Store in an airtight container in the refrigerator for up to 3-4 days.
- Optional Toppings: Enhance your dish with fresh cilantro, a squeeze of lime, diced avocado, or a dollop of sour cream for extra flavor and texture.
Nutrition Facts
Calories: 278kcal
Carbohydrates: 34g
Protein: 23g
Fat: g
Saturated Fat: 1g
Cholesterol: 35mg
