NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup canned black beans

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together 0.5 tablespoon of olive oil, lime juice, smoked paprika, cumin, garlic powder, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush both sides thoroughly with half of the marinade.

• 4

  Slice the red bell pepper, green bell pepper, and red onion into thin strips.

• 5

  In a medium bowl, toss the sliced vegetables with the remaining 0.5 tablespoon of olive oil and the rest of the marinade until evenly coated.

• 6

  Spread the vegetables in a single layer on the other side of the baking sheet.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 8

  While the chicken roasts, rinse the black beans and warm them in a small saucepan over low heat.

• 9

  Remove the sheet pan from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 10

  Serve the sliced chicken and roasted vegetables over the warm black beans, garnished with freshly chopped cilantro.