One skillet meals are the very best kind for a busy night, don’t you think? They are even better when they are full of veggies, protein, and fiber. This dish is one of my favorites that my mother has made several times. It was actually a little tricky to post about it, because usually it is an “a little of this, a little of that” sort of dish.
The main components–peppers, onions, chicken, black beans, and tomatoes. At the end you top it with some fresh cilantro and shredded cheddar cheese. It tastes so fresh that it is perfect just as is. However, if you want to be adventurous, you could probably add some heat in the form of chipotles in Adobo, jalapeños, or even just a sprinkling of chili powder.
Chicken & Peppers with Black Beans over Rice
1 pound chicken breast, cut into 1 inch pieces
salt and pepper
1 Tbsp Olive Oil
1 medium onion, coarsely chopped
1 each red and green pepper, cut into 1 inch squares
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
2 Tbsp fresh cilantro, chopped
1/2 cup sharp cheddar cheese, shredded
Brown Rice, cooked according to package directions
Season the chicken pieces with salt and pepper. Set aside. Heat olive oil in a large skillet over medium heat. Add the onion, red and green peppers, and garlic. Sauté about 5 minutes, stirring frequently. Add the seasoned chicken pieces to the pan, stirring to combine. Continue to cook on medium until the chicken is no longer pink inside, about another 5 minutes. Continue to stir the mixture frequently. Stir in the black beans and tomatoes. Bring to a simmer. Reduce heat and continue to simmer until everything is heated through and the vegetables are soft. Salt and pepper to taste. Remove from heat. Serve over rice. Top with chopped cilantro and shredded cheese. Enjoy!
This dish makes awesome leftovers too, so go ahead and double it up…as long as you have a large pan to accommodate it! Throw it on top of nachos, in a flour tortilla, or again over rice. Dinner is served. And then served again!