YOUR SOLIN GENERATED RECIPE
Chicken and Black Bean Skillet with Roasted Cabbage
Sautéed chicken breast and earthy black beans tossed with tender charred cabbage in a savory, umami-rich coconut aminos glaze.
INGREDIENTS
6 ounce chicken breast
0.5 tablespoon black beans
0.5 cup red bell pepper
1 cup green cabbage
0.25 teaspoon extra virgin olive oil
1 tablespoon coconut aminos
0.25 teaspoon garlic powder
0.25 teaspoon smoked paprika
0.25 teaspoon sea salt
0.25 teaspoon black pepper
PREPARATION
Pat the chicken breast dry with a paper towel and cut into uniform 1-inch cubes.
Season the chicken pieces evenly with the garlic powder, smoked paprika, sea salt, and black pepper.
Heat the olive oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering.
Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally until golden brown and cooked through.
Transfer the cooked chicken to a plate and return the skillet to the heat.
Add the diced bell peppers and shredded cabbage to the hot pan, sautéing for 4-5 minutes until the cabbage is tender and develops a charred, roasted exterior.
Stir the rinsed black beans and the cooked chicken back into the skillet with the vegetables.
Pour the coconut aminos over the mixture and toss constantly for 1 minute until the sauce creates a glossy, savory glaze.