Mexican Chicken Skillet

This delicious and easy-to-make Mexican Chicken Skillet is perfect for a weeknight dinner. It's loaded with protein from chicken and black beans and served on a bed of fluffy brown rice. Top it off with some homemade guacamole for a perfect combination of flavor and nutrition. Plus, it's gluten-free, dairy-free, and coeliac friendly!

15m

Prep Time

25m

Cook Time

Servings

Ingredients

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

1 can black beans, drained and rinsed

1 cup uncooked brown rice

2 cups water

1 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

1 jalapeño pepper, seeded and finely chopped

4 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

3 tablespoons fresh cilantro, chopped

1 batch homemade guacamole

Instructions

Step 1

Cook brown rice according to package instructions. Set aside.

Step 2

Heat olive oil in a large skillet over medium-high heat. Add chicken, onion, red bell pepper, jalapeño pepper, and garlic. Sauté for 5-7 minutes, or until chicken is cooked through.

Step 3

Add black beans, chili powder, cumin, smoked paprika, sea salt, black pepper, and cayenne pepper to the skillet. Stir well.

Step 4

Reduce heat to medium-low and let the mixture simmer for 10-15 minutes.

Step 5

Serve chicken and black bean mixture on a bed of cooked brown rice. Top with chopped cilantro and homemade guacamole before serving.