NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked white rice

0.25 cup canned red kidney beans

1 tsp extra virgin olive oil

1 tbsp tomato paste

0.25 cup red bell pepper

0.25 cup red onion

1 clove garlic

0.5 tsp dried oregano

1 tsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.5 whole lime

2 whole pitted green olives

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

  Season the chicken breast with salt, black pepper, and oregano, then brown in the skillet for 5 minutes.

• 3

  Add the diced red onion, red bell pepper, and minced garlic, sautéing until the vegetables are aromatic and tender.

• 4

  Stir in the tomato paste, apple cider vinegar, and pitted olives with a splash of water to create a rich sauce.

• 5

  Cover the skillet and simmer for 8 minutes until the chicken is fully cooked and the sauce has thickened.

• 6

  Combine the cooked white rice and red kidney beans in a separate bowl, warming them together.

• 7

  Serve the stewed chicken over the rice and beans, finishing with fresh cilantro and a bright squeeze of lime.