NUTRITION

SERVINGS

INGREDIENTS

150 g boneless skinless chicken breast

130 g cooked black beans

75 g red bell pepper

40 g yellow onion

2 g garlic

15 g lime juice

15 g lemon juice

1 g dried thyme

3 g fresh parsley

1 g scotch bonnet pepper

2 g sea salt

1 g black pepper

3 g extra virgin olive oil

60 g low-sodium chicken broth

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, add the diced onion, bell pepper, and minced garlic, sautéing until the vegetables are softened and fragrant.

• 5

  Stir in the lime juice, lemon juice, dried thyme, and minced scotch bonnet pepper.

• 6

  Return the chicken to the pan and add the cooked black beans and chicken broth.

• 7

  Reduce the heat to low and simmer for 5 to 7 minutes until the sauce has slightly thickened and the chicken is cooked through.

• 8

  Garnish with freshly chopped parsley and serve immediately.