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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.
