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Chicken Taco Skillet with Cheese & Black Bean Salad

Enjoy a delectable Chicken Taco Skillet topped with melted Cheese and Black Bean Salad.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Chopping board | Knife | Skillet | Wooden spoon | Strainer | Bowl

Cooking Instructions


Step 5 : Make the Salsa

In a large bowl, combine the remaining kidney beans, corn, the other half of the jalapeno (spicy), spring onion, and coriander leaves. Add a drizzle of olive oil and the juice of the lime, mixing everything well. Season the salad with salt and pepper to taste.

7 g Garlic
90 g Red Onion
145 g Yellow Bell Pepper
30 g Jalapeno Peppers
10 g Spring Onion
10 g Coriander Leaves
280 g Chicken Breast Cubes
8 g Taco Seasoning
180 g Orzo Pasta
200 g Home Made Tomato Sauce
250 ml Home Made Vegetable Stock
400 g Red Kidney Beans
400 g Corn Kernels
70 g Shredded Mozzarella
50 g Cheddar Cheese
65 g Lime


Dairy, Wheat

Step 1 : Prep the Ingredients

Set your oven to 220°C/200°C (fan)/gas to preheat. Peeling and finely chopping both the garlic and red onion. Then, cut and chop the bell pepper into small cubes; slice the jalapeno pepper (spicy) and finely chop the spring onion and coriander leaves.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Simmer the Sauce

Pour in the homemade tomato sauce and vegetable stock, letting the mixture simmer for 2-3 minutes. Season the skillet with black pepper and salt.

Step 2 : Pan-fry the Chicken

Heat a skillet over medium-high heat with a drizzle of oil. Add the chicken cubes, cook them for 4-6 minutes or until golden brown. Add chopped garlic, onion, bell pepper, and half of the sliced jalapeno (spicy), cooking everything for an additional 3-5 minutes. Add the orzo pasta and taco seasoning to the skillet. Toast with the chicken and vegetables for 20-30 seconds.

Step 4 : Final Touches

Drain the red kidney beans and corn. Evenly top the skillet with half of the
kidney beans and a generous layer of
shredded mozzarella and cheddar cheese. Place the skillet in the oven and bake for 6-8 minutes or until the cheese melts.

Step 6 : Serve and Enjoy!

Serve the cheesy chicken taco skillet hot, serve with black bean salad. Garnish with spring onion and coriander leaves


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