YOUR SOLIN GENERATED RECIPE
Spicy Southwest Chicken Skillet with Kidney Beans and Bell Peppers
Savor the heat and vibrant flavors of this Spicy Southwest Chicken Skillet, where tender chicken breast mingles with hearty kidney beans, crisp bell peppers, and a medley of smoky spices. This dish is a colorful, protein-packed meal perfect for those looking to brighten up dinner with zesty, robust flavors.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Kidney Beans (low-sodium)
1 medium Bell Pepper
1/4 medium Yellow Onion
1 tsp Olive Oil
1 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Garlic Powder
Salt and Pepper
PREPARATION
Heat a skillet over medium heat and add olive oil.
Dice the chicken breast into bite-sized pieces and season with chili powder, ground cumin, garlic powder, salt, and pepper.
Sauté the chicken in the skillet until lightly browned, about 5-6 minutes.
Chop the bell pepper and onion into strips or small chunks, then add to the skillet.
Cook for another 3-4 minutes until the vegetables begin to soften.
Drain and rinse the kidney beans, then add them to the skillet. Stir to combine all ingredients evenly.
Allow the mixture to simmer for an additional 3-4 minutes, permitting flavors to meld and chicken to cook through.
Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot.