By Brittanie Peterson
Cook brown rice according to package instructions. Once cooked, set aside and keep warm.
Slice the bell peppers and onion into thin strips.
Cut the chicken thighs into bite-sized pieces.
In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, cumin, paprika, half of the salt and pepper. Cook until the chicken is no longer pink, about 7-8 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil, and sauté the bell peppers and onion with the remaining salt and pepper until they are tender and slightly charred, about 5-6 minutes.
Add the can of black beans (drained and rinsed) to the pan with the vegetables, and stir to combine and heat through for another 2 minutes.
Return the cooked chicken to the pan with the vegetables and beans. Stir to combine and cook for an additional 1 minute to heat through.
Cut the avocado in half, remove the pit, and slice it into thin pieces. Slice the lime into wedges.
To serve, place a portion of cooked rice in a bowl, top with the chicken and vegetable mixture, and garnish with avocado slices and a squeeze of lime juice.
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This Main Course Mexican Healthy recipe is ready in 45 minutes and features boneless skinless chicken thighs, bell peppers, onion and other delicious ingredients. Contains 520 calories total.
Cook brown rice according to package instructions. Once cooked, set aside and keep warm.
Slice the bell peppers and onion into thin strips.
Cut the chicken thighs into bite-sized pieces.
In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, cumin, paprika, half of the salt and pepper. Cook until the chicken is no longer pink, about 7-8 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil, and sauté the bell peppers and onion with the remaining salt and pepper until they are tender and slightly charred, about 5-6 minutes.
Add the can of black beans (drained and rinsed) to the pan with the vegetables, and stir to combine and heat through for another 2 minutes.
Return the cooked chicken to the pan with the vegetables and beans. Stir to combine and cook for an additional 1 minute to heat through.
Cut the avocado in half, remove the pit, and slice it into thin pieces. Slice the lime into wedges.
To serve, place a portion of cooked rice in a bowl, top with the chicken and vegetable mixture, and garnish with avocado slices and a squeeze of lime juice.
Calories per Serving: 520
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