Fiesta Chicken And Black Beans

• 2 tablespoons GOYA(R) Extra Virgin Olive Oil, divided
• 4 (5 ounce) boneless, skinless chicken breast fillets
• GOYA(R) Adobo All-Purpose Seasoning with Pepper, to taste
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 1 (15.5 ounce) can GOYA(R) Low Sodium Black Beans, drained and rinsed
• 1/2 cup fresh corn kernels
• 1 avocado, finely chopped
• 1 tablespoon GOYA(R) Lemon Juice
• 1 tablespoon finely chopped fresh cilantro

1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
3. Divide chicken among serving plates; top with black bean mixture. Serve warm.

olive oil, chicken, pepper, red onion, red bell pepper, black beans, fresh corn kernels, avocado, lemon juice, fresh cilantro

Taken from www.allrecipes.com/recipe/222975/fiesta-chicken-and-black-beans/ (may not work)