Mexican Chicken and Black Bean Skillet
Chicken, peppers and black beans simmered in one pan and finished with melted cheese.
Ingredients
- 300 g chicken breast, diced
- 1 can black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chilli powder
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
Method
- Heat olive oil in a large skillet.
- Add the chicken and cook until lightly browned.
- Stir in onion, bell pepper, cumin, paprika, chilli powder, salt, and pepper.
- Cook for 4–5 minutes until the vegetables begin to soften.
- Add tomatoes and black beans.
- Simmer for 8–10 minutes, ensuring the chicken reaches 74°C internally.
- Sprinkle cheese over the top and cover briefly until melted.
- Serve on its own or with rice.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 390 kcal |
| Protein | 38 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
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