Ingredients
Scale
- 2 chicken breasts, diced
- 1 cup black beans, cooked (drained and rinsed if canned)
- 1 cup corn kernels
- 1 cup cottage cheese
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Optional: chopped cilantro and lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken; season with salt, pepper, and chili powder. Cook 5–7 minutes until browned and cooked through.
- Stir in black beans and corn; cook 3–4 minutes until heated through.
- Reduce heat to medium-low. Stir in cottage cheese until creamy and evenly coated; adjust seasoning to taste.
- Serve hot with chopped cilantro and lime wedges, or accompany with rice, tortillas, or over salad greens.
Notes
- Use fresh or frozen corn.
- Adjust chili powder to your preferred spice level.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwest
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg