One Pan Mango Salsa Chicken And Butter Beans
Made in one pot with just 4 ingredients, this mango chicken and butter beans is easy to make and works as an amazing weeknight dinner!
Servings: 6
Ingredients
- 12 ounces cooked bite-sized pieces of chicken
- 16 ounces mango salsa
- 1 cup frozen corn (or canned corn)
- 15.5 ounces butter beans, drained and rinsed (1 can)
- 1 lime (optional)
- chopped cilantro for garnish (optional)
Instructions
- Spray a skillet with non-stick cooking spray, add the cooked chicken and heat for a minute or two over medium heat (heat 3-4 extra minutes if your chicken is frozen).12 ounces cooked bite-sized pieces of chicken
- Lightly drain the salsa. Add the salsa, corn, and butter beans to the skillet, and cook for 10 minutes or until hot, stirring occasionally.16 ounces mango salsa , 1 cup frozen corn, 15.5 ounces butter beans, drained and rinsed
- When serving, squeeze lime juice on top and sprinkle with chopped cilantro.1 lime, chopped cilantro for garnish
Notes
Prep Tips:
- Leftover rotisserie chicken works really well in this recipe.
- Lightly draining the salsa prevents the dish from becoming too watery.
- Frozen corn can be added straight from the freezer without thawing first.
Variation Suggestions:
- Swap in black beans or pinto beans instead of butter beans for a different flavor and texture.
- Use pineapple or peach salsa in place of mango salsa for a fun tropical twist.
- Stir in baby spinach or kale at the end of cooking until wilted for an extra veggie boost.
- Add a chopped jalapeño or a dash of hot sauce for some heat.
Serving Suggestions:
- Serve over rice, cauliflower rice, or quinoa to make it more filling.
- Top with avocado slices, a dollop of sour cream, or shredded cheese.
- Pair with tortilla chips or warm flour tortillas for scooping or wrapping.
Storage Info For Leftovers:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or microwave until heated through.
- You can freeze this but it’s not ideal, as the texture of the beans may be affected.
Nutrition
Serving: 1g | Calories: 258kcal | Carbohydrates: 28g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 539mg | Potassium: 766mg | Fiber: 8g | Sugar: 5g | Vitamin A: 449IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 3mg
