Fiesta Chicken and Black Beans

2 tablespoons GOYA® Extra Virgin Olive Oil, divided

4 (5 ounce) boneless, skinless chicken breast fillets

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

½ red onion, finely chopped

½ red bell pepper, finely chopped

1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed

½ cup fresh corn kernels

1 avocado, finely chopped

1 tablespoon GOYA® Lemon Juice

1 tablespoon finely chopped fresh cilantro

Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.

Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.

Divide chicken among serving plates; top with black bean mixture. Serve warm.