Description
A simple one-pot meal with chicken, beans, and Mexican flavors.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- Salt and pepper to taste
- Optional toppings: avocado, sour cream, cilantro, lime wedges
Instructions
- Heat olive oil in a large skillet or pot over medium-high heat.
- Add chicken and cook until browned.
- Add onion and bell pepper; cook until softened.
- Stir in garlic, chili powder, cumin, and cayenne pepper (if using). Cook for 1 minute.
- Add black beans, diced tomatoes, and chicken broth. Season with salt and pepper.
- Bring to a simmer, then reduce heat and cook, covered, for 15-20 minutes, or until chicken is cooked through and flavors have melded.
- Serve hot with your favorite toppings.
Notes
- Adjust the spice level to your preference.
- You can use chicken thighs instead of chicken breasts.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg