Use a Chinese cooking technique on Mexican-inspired ingredients for a quick, tasty dinner of boneless chunks of chicken breast, red and green peppers, salsa, and black beans. Serve it on rice, and top it with Cheddar cheese.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
333 Calories
Recipe Instructions
Step 1
Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
Step 2
Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
Step 3
To serve, sprinkle each portion with Cheddar cheese.
Ingredients
1 cup shredded Cheddar cheese
2 teaspoons olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon olive oil
1 pound skinless, boneless chicken breast halves - cut into bite size pieces
