Vegetable Chicken with Black Beans
Packed with vibrant colors and bold flavors, Vegetable Chicken with Black Beans is a wholesome, one-pan dish that combines tender, seasoned chicken breasts with a medley of fresh vegetables and hearty black beans. This quick and easy recipe features a smoky blend of cumin, chili powder, and paprika, perfectly balanced by a zesty splash of lime juice and optional fresh cilantro. Sautéed red and green bell peppers, zucchini, and onion create a savory base, while protein-rich black beans make this meal as nutritious as it is satisfying. Ready in under 45 minutes, this crowd-pleasing dish is perfect for a busy weeknight dinner and pairs beautifully with rice, quinoa, or a crisp side salad.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 1 cup Black beans (canned, rinsed and drained)
- 1 medium Red bell pepper (diced)
- 1 medium Green bell pepper (diced)
- 1 medium Zucchini (sliced into half-moons)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth (low sodium)
- 1 medium Lime (juiced)
- 0.25 cup Fresh cilantro (chopped, optional)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This will help them cook evenly.
Season both sides of the chicken breasts with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and half of the ground cumin, chili powder, and smoked paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside (they will finish cooking later).
In the same skillet, add the remaining olive oil. Sauté the diced onion and minced garlic for 2-3 minutes, or until fragrant.
Add the diced red and green bell peppers and the sliced zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender yet crisp.
Stir in the black beans, remaining cumin, chili powder, smoked paprika, and salt. Add the chicken broth to the skillet and bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Cover the skillet with a lid and let it simmer for 10-12 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove the skillet from the heat and squeeze the juice of one lime over the dish. Sprinkle with fresh cilantro, if desired.
Serve the vegetable chicken with black beans hot. It pairs well with steamed rice, quinoa, or a simple green salad.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3218 mg | 140% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 23.6 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 288 mg | 22% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3055 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
