NUTRITION

SERVINGS

INGREDIENTS

1 tsp Olive oil

5 oz Chicken breast, diced

0.5 cup Yellow onion, chopped

0.5 cup Red bell pepper, diced

1 tbsp Chipotle peppers in adobo, minced

1 tsp Chili powder

0.5 tsp Smoked paprika

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Canned diced tomatoes

0.5 cup Black beans, rinsed and drained

0.5 cup Low-sodium chicken broth

2 tbsp Fresh cilantro, chopped

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium-high heat.

• 2

  Add the diced chicken breast and cook until browned on all sides, about 5 minutes.

• 3

  Stir in the chopped onion and red bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

• 4

  Add the minced chipotle peppers, chili powder, smoked paprika, cumin, sea salt, and black pepper, stirring for 1 minute to toast the spices.

• 5

  Pour in the diced tomatoes with their juices, black beans, and chicken broth.

• 6

  Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15-20 minutes to allow the flavors to meld and the liquid to slightly thicken.

• 7

  Remove from heat and stir in the fresh cilantro before serving in a warm bowl.