30-Minute BBQ Shredded Chicken Skillet with Corn and Black Beans
This quick, nutritionally balanced skillet meal is the perfect solution for busy weeknights. It pairs tender, pre-cooked shredded chicken with charred sweet corn and fiber-rich black beans. Using a high-heat technique to develop a delicious crust, this recipe is finished with a glossy glaze of BBQ sauce that brings deep, smoky, and sweet flavors to the table in just fifteen minutes.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Skillet-seared
- Cuisine: Modern American
- Diet: Halal
Ingredients
2 cups cooked shredded chicken (roasted or poached chicken breast)
1 cup sweet corn (fresh, frozen, or canned)
1/2 cup black beans, rinsed and drained
1/2 cup BBQ sauce (alcohol-free)
1 tbsp olive oil
1/2 tsp smoked paprika
Instructions
Heat the olive oil in a heavy-bottomed cast iron or stainless steel skillet over medium-high heat.
Add the drained sweet corn to the pan in a single layer and sauté for 3 minutes until light golden and charred.
Add the shredded chicken and black beans to the skillet, stirring to combine and heat through for about 3-4 minutes.
Sprinkle in the smoked paprika and stir well to distribute the seasoning.
Pour the BBQ sauce over the mixture and toss continuously for another 2-3 minutes until the sauce coats everything evenly and thickens slightly.
Remove from heat and serve immediately.
Notes
You can serve this dish over rice, inside flour tortillas for tacos, or simply alongside a fresh green salad. Ensure the BBQ sauce chosen is free from alcohol or bourbon ingredients.