This high-fiber chicken recipe delivers a punch of flavor with hearty black beans, zesty spices, and a fresh burst of vegetables. It’s a quick, satisfying skillet meal that pairs perfectly with brown rice or quinoa for even more fiber.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts, cut into bite-sized pieces
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 cup diced bell peppers (any color)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup low-sodium chicken broth
- Salt and pepper, to taste
- Fresh cilantro (optional), chopped, for garnish
Instructions
Begin by warming the olive oil in a large skillet over medium-high heat. Season the chicken with a pinch of salt and pepper, then add it to the pan. Cook for about five minutes until lightly browned, then stir in the onion, garlic, and bell peppers. Continue cooking until the vegetables start to soften and the chicken is cooked through.
Sprinkle the chili powder and cumin over the chicken and vegetables. Give everything a gentle toss to make sure the spices are evenly distributed. Add the black beans and pour in the chicken broth, then lower the heat to medium. Let the mixture simmer for about 10 minutes, uncovered, to allow the flavors to meld and the liquid to reduce slightly.
Once the skillet thickens to your liking, remove it from heat. Adjust the seasonings with a bit more salt or pepper if you want, and sprinkle with fresh cilantro for a pop of color and brightness.
This savory and fiber-rich chicken dish is fantastic for a cozy family dinner or a quick mid-week meal. It’s packed with nutrients and easy to adapt – you can swap black beans for pinto beans, or add a handful of spinach for extra greens. Serve it over brown rice or your favorite whole grain for an added fiber boost. Whether you’re aiming for a healthier lifestyle, planning a family-friendly feast, or simply craving something hearty and comforting, this Fiesta Chicken & Black Bean Skillet fits the bill perfectly.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
