High-Protein Chipotle Lime Chicken Skillet with Black Beans Step-by-step instructions

Before you start

Before starting, pat the chicken dry and measure out all the ingredients. The spice rub can be mixed in advance, and the crema can be blended up to a day ahead. If using fresh corn, char it in a dry skillet or on a grill until lightly blackened in spots.

Have the cheese shredded and the avocado diced and ready to go. The skillet should be large enough to hold the chicken in a single layer, so a 12-inch cast-iron skillet works best.

Instructions

Prep and Sear

1. 1Season the Chicken
   Pat the chicken tenderloins dry with paper towels. In a small bowl, mix the ground cumin, chili powder, and lime zest. Rub the spice mixture evenly over both sides of the chicken.
   Look for The chicken is evenly coated with the spices and the lime zest is fragrant.
   Tip Use your hands to rub the spices in well; this helps the seasoning adhere during searing.
2. 2Make the Chipotle Lime Crema
   In a blender or small food processor, combine the Greek yogurt, chipotle peppers, and lime juice. Blend until smooth and creamy. Set aside.
   Look for The crema is smooth, with a smoky orange color and a tangy aroma.
   Tip For a milder crema, use only 1 chipotle pepper and add more to taste.

The chicken should be evenly coated with the spice rub, and the crema should be smooth and vibrant orange. The skillet should be hot enough that a drop of water sizzles immediately.

When you add the chicken, it should sizzle loudly. After 4 minutes per side, the chicken should be deeply browned with a slight char. Check the internal temperature to ensure it reaches 165°F (74°C) before moving on.

Build the Skillet

3. 3Sear the Chicken
   Heat a large cast-iron skillet over medium-high heat until hot. Add the seasoned chicken in a single layer. Sear for 4 minutes per side, until deeply browned and cooked through.
   Look for The chicken is golden-brown on both sides and the thickest part registers 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; work in batches if needed to get a proper sear.
4. 4Add Beans and Corn
   Reduce the heat to medium. Add the cooked black beans and fire-roasted corn to the skillet, stirring to combine with the chicken. Cook for 2 to 3 minutes, until heated through.
   Look for The beans and corn are hot and the mixture is aromatic with smoky spices.
   Tip If using frozen corn, thaw and pat dry before adding to avoid excess moisture.
5. 5Melt the Cheese
   Sprinkle the shredded Monterey Jack cheese evenly over the chicken, beans, and corn. Cover the skillet with a lid or foil for 1 to 2 minutes, until the cheese is melted and bubbly.
   Look for The cheese is fully melted and lightly golden around the edges.
   Tip If you prefer a crisp cheese top, place the skillet under the broiler for 1 minute, watching closely.

The beans and corn should be heated through and well combined with the chicken. The skillet should be fragrant with cumin and chili. When you sprinkle the cheese, it should melt within a minute or two, turning gooey and slightly golden at the edges. The mixture should look cohesive and inviting, with the chicken still visible among the beans and corn.

Finish and Serve

6. 6Swirl in the Crema
   Drizzle the chipotle lime crema over the hot skillet in ribbons. Gently swirl it into the beans and chicken with a spatula, leaving some streaks visible.
   Look for The crema forms creamy ribbons among the beans and cheese.
   Tip Swirl gently to keep the crema distinct rather than fully mixing it in.
7. 7Top and Serve
   Scatter the diced avocado and fresh cilantro leaves over the skillet just before serving. Serve directly from the skillet.
   Look for The avocado is bright green and the cilantro adds a fresh finish.
   Tip For extra lime flavor, serve with lime wedges on the side.

The crema should be drizzled in ribbons and lightly swirled, not fully mixed. The avocado should be diced into small cubes and scattered evenly. The cilantro leaves should be fresh and bright. The dish should look colorful and appetizing, with the cheese pulling away from the sides of the skillet. Serve immediately while everything is hot and the cheese is still melted.

Common mistakes

One common mistake is overcrowding the skillet, which causes the chicken to steam instead of sear. Work in batches if necessary. Another is overcooking the chicken, which makes it dry. Use a meat thermometer to avoid guessing.

When blending the crema, avoid over-blending, which can make it thin. Finally, do not add the crema too early—it should be swirled in right before serving to keep its color and texture.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. The exterior should be deeply browned and slightly charred in spots. The beans and corn should be hot and the cheese fully melted and bubbly.

When you scoop into the skillet, the crema should be lightly swirled, and the avocado should be fresh and bright. The dish is best served immediately, while the cheese is still molten.

• Poultry: 165°F (74°C) in the thickest part