NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.25 cup canned black beans

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp extra virgin olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp tomato paste

0.25 cup low-sodium chicken broth

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Add the cubed chicken breast to the skillet and sear until golden brown on all sides, approximately 5-6 minutes.

• 3

  Stir in the diced red bell pepper and yellow onion, sautéing for another 3-4 minutes until the vegetables are tender-crisp.

• 4

  Add the chili powder, ground cumin, garlic powder, sea salt, and black pepper, stirring well to coat the chicken and vegetables.

• 5

  Incorporate the tomato paste and chicken broth, scraping the bottom of the pan to release any flavorful browned bits.

• 6

  Fold in the cooked brown rice and black beans, then reduce heat to medium-low and simmer for 3-4 minutes until the liquid is absorbed.

• 7

  Garnish the skillet with fresh chopped cilantro and serve immediately while hot.