NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

0.25 cup bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 cup tomato puree

1 tbsp chipotle peppers in adobo

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.5 oz cheddar cheese

2 tbsp Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the bell pepper and red onion into small, uniform pieces.

• 3

  In a small bowl, whisk together the tomato puree, minced chipotle peppers, cumin, garlic powder, and sea salt to create the braising sauce.

• 4

  Heat olive oil in an oven-safe skillet over medium heat and lightly sauté the peppers and onions for 3 minutes until just softened.

• 5

  Place the chicken breast in the skillet, surrounding it with the sautéed vegetables and the rinsed black beans.

• 6

  Pour the chipotle-tomato sauce over the chicken and vegetables, ensuring the meat is thoroughly coated.

• 7

  Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Sprinkle the shredded cheddar cheese over the chicken during the last 5 minutes of baking until it is melted and golden.

• 9

  Remove from the oven and let the dish rest for 5 minutes to allow the juices to redistribute.

• 10

  Serve topped with a dollop of Greek yogurt and a sprinkle of freshly chopped cilantro.