This is a very easy and inexpensive Santa Fe Chicken skillet that is packed with protein from chicken and beans as well as fiber from onions and peppers. It is also topped with melty Cheddar! No need to worry about side dishes here.
It is so deliciously looking!
And it takes only 30 minutes to make, from beginning to end.
Start by cutting up all the veggies into small cubes: red onions and bell peppers. Drain the black beans.
To prepare the vegetable mixture, saute onions first, followed by peppers, then add canned beans to the mixture just to heat them up. This step can be done before or after chicken is cooked.
Add cooked chicken to the skillet (see detailed instructions on how exactly to cook it in the recipe box below) and sprinkle cheese on top:
Once the cheese is melty, this incredible dish is ready to be enjoyed!
- 1 lb. boneless skinless chicken breasts
- 1 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 red onion, chopped
- 2 bell peppers, chopped
- 1 15-oz. can black beans, rinsed and drained
- 1 cup shredded Cheddar
- Parsley, for garnish
- Salt and pepper, for seasoning
- Season chicken with salt and pepper.
- In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until no longer pink. How many minutes per side depends on the thickness of the chicken breast, generally at least 5 minutes per side. Transfer to a plate.
- Add garlic, onion, and red pepper to skillet and cook until tender, about 10 minutes. Stir in black beans until warmed through, then transfer mixture to a bowl
- Reduce heat to low and return chicken to skillet. Top with cheddar and onion, pepper, bean mixture, then cover and let heat until cheese is melted.
- Serve with chopped parsley on top.