Chicken and Bell Pepper Skillet

Name: Chicken and Bell Pepper Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch strips); 1 tablespoon olive oil; 1 red bell pepper (sliced); 1 yellow bell pepper (sliced); 0.5 yellow onion (sliced thin); 2 clove garlic (minced); 0.25 cup chicken broth; 2 tablespoon lime juice; 1 tablespoon chili powder; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 1 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup white rice (uncooked); 0.25 cup fresh cilantro (chopped); 1 can black beans (rinsed and drained)

Juicy chicken breast strips cooked quickly with colorful bell peppers in a zesty, slightly spicy sauce. Served with a vibrant cilantro-lime rice and tender black beans for a complete meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $2.75/serving

Dietary

High-Protein
Nut-Free
Dairy-Free
Soy-Free
Gluten-Free
Low-Fat
Low-Sodium
Low-Sugar

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch strips)
1 tablespoon olive oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
0.5 yellow onion (sliced thin)
2 clove garlic (minced)
0.25 cup chicken broth
2 tablespoon lime juice
1 tablespoon chili powder
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper
1 teaspoon salt
0.5 teaspoon black pepper
1.5 cup white rice (uncooked)
0.25 cup fresh cilantro (chopped)
1 can black beans (rinsed and drained)

Instructions

Cook the 1 1/2 cups of white rice according to package directions. Once cooked, stir in half of the 1/4 cup chopped fresh cilantro and 1 tablespoon of the lime juice to make cilantro-lime rice. Keep warm.
While the rice cooks, season the 1 1/2 pounds of chicken breast strips with salt and black pepper.
Heat the 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
Add the 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1/2 sliced yellow onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
Stir in the 2 cloves of minced garlic, 1 tablespoon chili powder, 1/2 teaspoon smoked paprika, and optional 1/4 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
Pour in the 1/4 cup of chicken broth and remaining 1 tablespoon of lime juice. Return the chicken to the skillet and toss to coat. Cook for 2-3 minutes until heated through.
Serve the sizzling chicken and bell pepper mixture with the cilantro-lime rice and the 1 can of rinsed and drained black beans. Garnish with remaining fresh cilantro if desired.

Notes

For an even quicker meal, use microwaveable cilantro-lime rice pouches. Leftovers are excellent for packed lunches.

Nutrition (per serving)

Calories: 490
Protein: 40 g
Carbohydrates: 64.9 g
Fat: 6.7 g
Fiber: 6.7 g
Sodium: 458 mg
Saturated Fat: 1 g
Sugar: 3.2 g
Cholesterol: 96 mg