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- Cut 580g chicken breast into bite-sized pieces. Toss the chicken with 1 tbsp olive oil and 2 tbsp Texan BBQ seasoning. Put a large heavy-based pan over a medium heat and add the chicken (you may need to cook in batches). Fry for 6–8 mins until golden and cooked through. Remove with a slotted spoon and set aside.
- Heat 1 tbsp olive oil in the pan. Add 100g frozen diced onions and cook for 10 mins until soft. Add 2 crushed garlic cloves, 250g frozen sliced mixed peppers and 3 trimmed and finely sliced courgettes and cook for 10 mins, stirring regularly, until the veg is softened.
- Return the chicken to the pan along with 400g tin of kidney beans and 200g tin of sweetcorn (drained and rinsed). Increase the heat for a few mins, stirring regularly until everything is mixed through and piping hot.
- Stir in the juice of 1 lime and 2 tbsp frozen coriander. Serve with extra lime wedges, cooked rice and a spoonful of soured cream, if you like.
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One-pot Southwest chicken
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