Créé avec l’IA
Mexican Chicken, Bean, and Tomato Skillet
35 min 300 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken thighs400 g
- canned black beans (drained and rinsed)240 g
- canned diced tomatoes400 g
- red bell pepper120 g
- medium onion120 g
- garlic cloves2 cloves
- olive oil1 tablespoon
- ground cumin1 teaspoon
- chili powder1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- fresh cilantro10 g
Instructions
- 1
Cut the chicken thighs into bite-sized pieces and season with half of the salt and black pepper.
- 2
Dice the red bell pepper and onion. Mince the garlic cloves.
- 3
Heat the olive oil in a large skillet over medium-high heat.
- 4
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until browned on all sides.
- 5
Add the diced onion, red bell pepper, and minced garlic to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
- 6
Stir in the ground cumin and chili powder, and cook for 1 minute until fragrant.
- 7
Add the canned diced tomatoes (with their juice) and black beans to the skillet. Stir well to combine.
- 8
Season with the remaining salt and black pepper. Bring the mixture to a simmer.
- 9
Reduce the heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the flavors are well combined.
