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15-Minute Chicken Skillet and Black Bean Sauce: Fast, EASY, family-friendly, healthy but hearty, naturally gluten-free food, inspired by Mexico! The PERFECT recipe to liven up your regular chicken dinner during the week!
If you're looking for an incredibly easy and quick way to spice up your regular chicken dinner during the week, this is the recipe for you.
Why does the sauce instantly make a tasty chicken?
Since there are already onions, garlic, tomatoes, salt, pepper, and jalapeño peppers in the sauce, it's the perfect flavor pump for buying an ingredient to add flavor to your chicken.
I used a thick brand sauce that also had corn included. If corn is okay with you, look for a corn sauce or add 1/3 cup to the recipe if your sauce doesn't have it.
Although I can eat gravy with a spoon, no chips are required, it's delicious with chicken and helps keep the chicken super tasty and juicy.
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What type of sauce should I use?
I recommend a thicker sauce so that the chicken doesn't swim in a liquid sauce, which is what would happen if you use a thinner sauce. It's not that it's bad, but it's not what we're looking for here.
I used a sauce over medium heat. Wear what you and your family prefer, from mild to wild.
With the addition of red bell peppers, black beans, green onions, and coriander, this is a perfect family meal, healthy but hearty, naturally gluten-free, inspired by Mexico, ready in less than 15 minutes.
Reminds me of this 15-minute chicken taco skillet, minus cheese and sauce.
We did not find the need for rice, but it is a good option to serve to take into account.
15-minute skillet of sauce and chicken with black beans
15-Minute Chicken Skillet and Black Bean Sauce: Fast, EASY, family-friendly, healthy but hearty, naturally gluten-free food, inspired by Mexico! The perfect recipe to spice up your regular chicken dinner during the week!
- 2 tablespoons of olive oil
- 1 to 1.25 pounds boneless, skinless chicken breast, cut into small pieces
- 1/2 to 3/4 cup red bell pepper, diced
- a thick sauce of 16 ounces jar (I used a store brand with corn included)
- one 15-ounce can black beans, drained and rinsed (no salt added)
- 1 teaspoon of ground cumin
- 1 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon of salt, optional and to taste
- about 2 green onions, thinly sliced
- fresh coriander, to garnish
- avocado slices or pieces, optional to decorate
- grated cheese, optional to decorate
- In a large skillet, add the oil, chicken, and red pepper, and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; Stir and turn intermittently so that the chicken cooks evenly.
- Add sauce, black beans, cumin, pepper, optional salt (some sauces are already very salty and you can omit them), and stir to combine. Allow the mixture to simmer for about 3 minutes, or until heated through.
- Sprinkle with optional green onions, cilantro, avocado, and / or cheese, evenly, and serve immediately. The recipe is best fresh but will be kept in the refrigerator for up to 5 days.
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Zucchini Loaded Boats with Chicken Enchilada – Skip the enchilada wraps and use zucchini instead! Easy, healthier and there is a lot of flavor between the juicy chicken dipped in enchilada sauce, corn, peppers and cheese!
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