Zesty Mexican Chicken and Corn Skillet

Heat olive oil in a large skillet over medium-high heat.

Add chicken cubes to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through.

Stir in the chopped onion and minced garlic. Cook for 3 minutes, until the onion softens.

Add the diced tomatoes (undrained), rinsed black beans, frozen corn, chili powder, cumin, and salt to the skillet. Stir to combine.

Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for 10 minutes, allowing the flavors to meld.

Remove from heat and serve warm. Garnish with fresh cilantro or a dollop of sour cream, if desired.