Smoky Chicken & Poblano Skillet with Edamame and Brown Rice

A flavorful skillet meal packed with lean chicken breast, charred poblano peppers, sweet edamame, and black beans, all brought together in a savory sauce. Served over wholesome brown rice, it’s a nutritious and satisfying dish perfect for a weeknight.

• Prep: 18 min
• Cook: 25 min
• Total: 43 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.69/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat

Tags

• healthy
• comfort food
• savory
• stir-fry
• one-pot
• smoky

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 cup brown rice (uncooked)
• 2 poblano peppers (medium, cored, chopped)
• 1 red bell pepper (large, cored, chopped)
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 2 cup shelled edamame (frozen)
• 1 can black beans (15 ounce, rinsed, drained)
• 0.5 cup vegetable broth
• 0.25 cup soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Cook brown rice: Combine 1 cup uncooked brown rice with 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until water is absorbed and rice is tender. Keep covered off heat until ready to serve.
2. Heat 1 tablespoon olive oil in a large skillet or non-stick pan over medium-high heat. Add the 1-inch chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Add the remaining 1 tablespoon olive oil to the same skillet. Add the diced yellow onion, chopped poblano peppers, and chopped red bell pepper. Sauté for 5-7 minutes, until vegetables begin to soften and lightly char.
4. Stir in the minced garlic, smoked paprika, chili powder, and dried oregano. Cook for 1 minute more until fragrant.
5. Pour in the vegetable broth and soy sauce, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
6. Return the cooked chicken to the skillet. Add the frozen shelled edamame and rinsed black beans. Stir well to combine and heat through, about 3-5 minutes. Taste and adjust seasoning with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed.
7. Serve the smoky chicken and vegetable mixture over the cooked brown rice.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 560
• Protein: 53.5 g
• Carbohydrates: 56 g
• Fat: 12.7 g
• Fiber: 9 g
• Sodium: 1713 mg
• Saturated Fat: 1.8 g
• Sugar: 6.1 g
• Cholesterol: 128 mg