Southwest Skillet Chicken

Quick-cooking lean chicken with colorful bell peppers, black beans, and brown rice, all in one skillet for minimal cleanup and maximum flavor.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.82/serving

Dietary

• Low-Sugar
• Nut-Free
• Gluten-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (medium, diced)
• 1 red bell pepper (cored, seeded, diced)
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.25 teaspoon smoked paprika
• 0.25 teaspoon black pepper
• 0.25 teaspoon kosher salt
• 1 can black beans (rinsed, drained)
• 1 cup brown rice (quick-cooking, uncooked)
• 1.5 cup chicken broth (low-sodium)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or non-stick pan over medium-high heat. Add the 1 pound chicken breast pieces and cook, stirring occasionally, until lightly browned, about 3-4 minutes. The chicken does not need to be cooked through.
2. Add the 1 diced yellow onion and 1 diced red bell pepper to the skillet. Cook, stirring occasionally, for 3-4 minutes until the vegetables begin to soften.
3. Stir in 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon kosher salt. Cook for 1 minute more, stirring constantly, until fragrant.
4. Add the 1 rinsed and drained can black beans, 1 cup quick-cooking brown rice, and 1 1/2 cups low-sodium chicken broth to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the mixture with a fork. Garnish with 2 tablespoons fresh cilantro, if desired, before serving.

Notes

Leftovers store well in an airtight container for up to 3 days. To boost vegetable content, you can add some frozen corn or green beans during the last 5 minutes of cooking.

Nutrition (per serving)

• Calories: 375
• Protein: 40.2 g
• Carbohydrates: 40.5 g
• Fat: 7 g
• Fiber: 8.1 g
• Sodium: 350 mg
• Saturated Fat: 1.2 g
• Sugar: 3.5 g
• Cholesterol: 95 mg