Pollo Asado with Peppers and Black Beans

Name: Pollo Asado with Peppers and Black Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into cutlets); 2 tablespoon olive oil (extra virgin); 2 tablespoon lime juice (freshly squeezed); 4 clove garlic (minced); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 bell peppers (large, sliced into strips); 1 red onion (medium, sliced); 1 can black beans (rinsed and drained); 0.25 cup fresh cilantro (chopped)

Zesty citrus and garlic marinated chicken breasts seared golden and served alongside sweet charred bell peppers and seasoned black beans.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $3.29/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Calorie
Low-Fat
Low-Saturated-Fat
Low-Sugar
Halal
Kosher

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into cutlets)
2 tablespoon olive oil (extra virgin)
2 tablespoon lime juice (freshly squeezed)
4 clove garlic (minced)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (ground)
2 bell peppers (large, sliced into strips)
1 red onion (medium, sliced)
1 can black beans (rinsed and drained)
0.25 cup fresh cilantro (chopped)

Instructions

In a bowl, combine lime juice, 1 tablespoon of the olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Coat chicken breast cutlets thoroughly in the marinade and let stand 10 minutes.
Heat 1/2 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. Add the sliced bell pepper and red onion along with 1/4 teaspoon of the salt. Sauté for 6 to 8 minutes until tender and lightly charred around the edges, then transfer to a plate.
Add the remaining 1/2 tablespoon of olive oil to the same skillet over medium-high heat. Place the marinated chicken in the skillet and cook for 5 to 6 minutes per side, until deeply browned and the internal temperature reaches 165°F on a meat thermometer.
Reduce heat to low, push chicken to one side of the skillet, and add the drained black beans with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Warm through for 2 to 3 minutes, then return the charred peppers and onions to the pan.
Remove skillet from heat, let the chicken rest for 3 minutes, slice into strips, and garnish with fresh cilantro before serving.

Notes

Keeps well in airtight meal prep containers in the refrigerator for up to 4 days.

Nutrition (per serving)

Calories: 419
Protein: 45.9 g
Carbohydrates: 30.3 g
Fat: 12.1 g
Fiber: 7 g
Sodium: 1035 mg
Saturated Fat: 1.8 g
Sugar: 3 g
Cholesterol: 120 mg