Ingredients

2 large chicken breasts, cut in half lengthwise
3 Tbsp. YGY Easy Eats™ Guacamole Mix
Salt and Pepper
2 Tbsp. oil, divided
1 Tbsp. butter
1 large onion, finely diced
1 (15 oz) can diced or crushed tomatoes
1 (15 oz) can corn, drained (or 2 cups fresh or frozen corn kernels)
1 (15 oz) can black beans, drained and rinsed
1 lime, ½ to be juiced, ½ for garnish (wedges)
1 ½ cups shredded cheddar or Mexican cheese
Cilantro, guacamole, and sour cream to garnish

Instructions

Heat oil and butter in 12-inch skillet over medium heat. While oil/butter are heating, evenly season chicken with YGY Easy Eats™ Guacamole Mix (less than 1 tablespoon.), salt, and pepper to taste. Sauté chicken until lightly golden brown and almost cooked through, about 3 minutes on each side. Remove chicken from pan, and set aside.

To same skillet still on medium, add remaining oil. Add diced onions, cook until translucent, stirring frequently. Stir in tomatoes, corn, black beans, lime juice, and the remaining 2 tablespoons YGY Easy Eats™ Guacamole Mix. Cook until bubbling, stirring often for about 5 minutes. Put chicken back into the skillet. Scoop the veggie mixture over each piece and sprinkle with cheese.

Cover and cook over medium-low heat or in 350°F preheated oven until cheese is melted and the chicken is cooked through (10 minutes).

Garnish with fresh cilantro, a dollop of sour cream, guacamole, and a few lime wedges.