Smoky Chicken and Black Bean Skillet with Cilantro-Lime Finish
Ingredients
- 1½ poundschicken breast
- 2 cans (15 oz each)black beans
- 1 can (14.5 oz)diced tomatoes
- ·yellow onion
- ·bell pepper (red or yellow)
- ·garlic
- 2 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- 1 teaspooncumin
- ½ cupchicken broth
- ·lime
- ·cilantro
- ·salt and black pepper
Prep
- 01
Dice 1 yellow onion.
- 02
Dice 1 bell pepper (red or yellow).
- 03
Mince 2 cloves garlic.
- 04
Cut 1 lime into wedges and chop a handful of fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the pan. Cook 5–6 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 02
In the same skillet, sauté the onion and bell pepper for 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- 03
Stir in 1 teaspoon smoked paprika and 1 teaspoon cumin. Cook for 30 seconds, then add the canned black beans (drained and rinsed) and diced tomatoes with their juice.
- 04
Pour in 1/2 cup chicken broth and bring to a simmer. Return the chicken to the skillet (cut into bite-sized pieces if you prefer), nestling it into the beans and sauce. Simmer for 5 minutes until everything is hot and flavors meld.
- 05
Squeeze fresh lime juice over the top and scatter cilantro over the dish. Taste and adjust salt and pepper. Serve hot, straight from the skillet.
Spice Tips
For mild heat, add a diced jalapeño with the onion. For more smoke and depth, increase smoked paprika to 1 1/2 teaspoons. A pinch of cayenne brings bright red-pepper warmth if you like the dish spicy.
Leftovers reheat beautifully. Store in an airtight container for up to 3 days. To make it spicier, add jalapeño with the onion, or stir in a pinch of cayenne before simmering.