Smoky Garlic-Lime Chicken and Pepper Skillet

Name: Smoky Garlic-Lime Chicken and Pepper Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Latin
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil (extra virgin); 1 tablespoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 4 clove garlic (minced); 2 red bell peppers (large, sliced into thin strips); 1 yellow bell pepper (large, sliced into thin strips); 1 can black beans (rinsed and drained); 1 cup frozen corn; 2 package microwave brown rice; 1 lime (juiced); 0.25 cup fresh cilantro (chopped)

Tender chicken breast seared with smoked paprika, garlic, and fresh lime, tossed with sweet bell peppers, black beans, and fluffy brown rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Latin
Difficulty: Easy
Cost: $4.43/serving

Dietary

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

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil (extra virgin)
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (ground)
4 clove garlic (minced)
2 red bell peppers (large, sliced into thin strips)
1 yellow bell pepper (large, sliced into thin strips)
1 can black beans (rinsed and drained)
1 cup frozen corn
2 package microwave brown rice
1 lime (juiced)
0.25 cup fresh cilantro (chopped)

Instructions

Season the diced chicken breast evenly with the smoked paprika, dried oregano, black pepper, and 3/4 teaspoon of the salt.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken breast pieces and sear undisturbed for 4 minutes, then stir and cook for another 3 to 4 minutes until golden and cooked through to an internal temperature of 165°F.
Transfer the chicken to a plate. In the same skillet over medium-high heat, add the sliced red bell peppers, yellow bell pepper, minced garlic, and remaining 1/4 teaspoon of salt. Sauté for 4 minutes until the peppers are tender-crisp and lightly blistered.
Microwave the ready-to-heat brown rice pouches according to package directions (about 90 seconds per pouch).
Add the black beans, frozen corn, warmed brown rice, and cooked chicken back into the skillet with the peppers. Toss together over medium heat for 2 minutes until everything is heated through.
Remove the skillet from the heat, drizzle with the fresh lime juice, garnish with chopped cilantro, and serve immediately.

Notes

To freeze leftovers, allow the skillet meal to cool completely, transfer into airtight freezer-safe containers, and freeze for up to 3 months. Reheat directly in the microwave for 2 to 3 minutes until steaming hot.

Nutrition (per serving)

Calories: 537
Protein: 50.7 g
Carbohydrates: 58.5 g
Fat: 9.2 g
Fiber: 8.7 g
Sodium: 847 mg
Saturated Fat: 1.2 g
Sugar: 7.3 g
Cholesterol: 128 mg