New Mexico Skillet
Ingredients
For the chicken:
1 pound chicken breasts, boneless and skinless
salt, to taste
pepper, to taste
1 tablespoon olive oil
For the vegetable mixture:
3 cloves garlic, minced
1 red onion, chopped
2 bell peppers, chopped
1 (15-ounce) can black beans, rinsed and drained
1 cup cheddar, shredded
fresh parsley, optional, for garnish
Directions
Season the chicken with salt and pepper.
In a large skillet over medium-high heat, heat the olive oil.
Add the chicken and cook until it is no longer pink and reaches a temperature of 165 degrees F, about 5 minutes per side. Transfer the chicken to a plate.
Add the garlic, onion, and bell pepper and cook until tender, about 10 minutes. Stir in the black beans and cook until warmed through. Transfer the mixture to a bowl.
Reduce the heat to low. Return the chicken to the skillet. Top the chicken with cheddar.
Cover the skillet with a lid, heating until the cheddar melts.
Spoon the vegetable mixture over the chicken.
Garnish with parsley and serve!
