NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Boneless skinless chicken thighs

1 tsp Extra virgin olive oil

2 tbsp Red onion

2 tbsp Green bell pepper

1 clove Garlic

1 tbsp Tomato paste

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Apple cider vinegar

0.25 cup Water

0.33 cup Cooked brown rice

0.25 cup Red kidney beans

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

  Season the chicken thighs evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a heavy-bottomed skillet over medium-high heat and sear the chicken until golden brown on both sides.

• 3

  Add the minced red onion, green bell pepper, and garlic to the skillet, sautéing until the vegetables are softened and fragrant.

• 4

  Stir in the tomato paste and apple cider vinegar, then pour in the water to create a light braising liquid.

• 5

  Reduce the heat to low, cover the pan, and simmer for 15 minutes or until the chicken is cooked through and tender.

• 6

  Stir the red kidney beans into the sauce and simmer for an additional 3 minutes to heat them through.

• 7

  Serve the braised chicken and beans over the cooked brown rice, garnished with fresh cilantro and a squeeze of lime juice.