Taco Chicken Skillet

1: Season the chicken with olive oil and all seasonings listed in marinade. Let sit in the fridge covered for 30 min, or even overnight.

2: In a large skillet, over medium-high heat, brown each side of the seasoned chicken chunks.

3: Remove browned chicken from the pan and add in the onion and bell pepper. Season with a pinch of salt and pepper, and let simmer until softened.

4: Add the salsa and the chicken back into the pan; stir and let simmer until the chicken is cooked through.

5: Add the corn and black beans, stir and let warm through.

6: Remove from heat and top with queso fresco and a squeeze of lime juice.