Quick Mexican Chicken Hash with Corn & Beans
A speedy and protein-packed morning hash featuring tender chicken, seasonal vegetables, black beans, and corn, seasoned with classic Mexican spices.
Ingredients
- cooked chicken breast120 g
- bell pepper50 g
- onion30 g
- cheddar cheese20 g
- bell pepper50 g
- olive oil5 ml
- salt1 g
- black pepper0.5 g
- corn kernels50 g
- black beans50 g
- chili powder3 g
- cumin2 g
- paprika1 g
Instructions
- 1Step 1
Heat olive oil in a non-stick skillet over medium-high heat.
- 2Step 2
Add diced bell pepper and onion and cook for 3-4 minutes until slightly softened.
- 3Step 3
Stir in the corn kernels, black beans, chili powder, cumin, paprika, salt, and black pepper. Cook for another 2 minutes, stirring occasionally.
- 4Step 4
Add the diced cooked chicken breast to the skillet and stir to combine. Cook for 2-3 minutes, or until the chicken is heated through.
- 5Step 5
Top with shredded cheddar cheese and cover for 1 minute to allow the cheese to melt.
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