s SANTA FE SKILLET CHICKEN***
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s SANTA FE SKILLET CHICKEN***
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Ingredients
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Instructions *** 6-18-17 good *** BY LINDSAY FUNSTON ETHAN CALABRESE Tex-Mex at its finest: This skillet chicken is topped with melty cheddar and a delicious black bean-red onion mixture. TOTAL TIME: 0:30PREP: 0:10LEVEL: EASYSERVES: 4 INGREDIENTS 1 lb. boneless skinless chicken breasts 2 tbsp. Taco Seasoning 1 tsp. cayenne pepper kosher salt 1 tbsp. extra-virgin olive oil 2 cloves garlic, minced 1 small red onion, chopped 2 red bell peppers, chopped 1 15-oz. can black beans, rinsed and drained 2 c. shredded Cheddar Freshly chopped cilantro, for serving DIRECTIONS Season chicken with taco seasoning, cayenne pepper, and salt. In a large skillet over medium-high heat, heat oil. Add chicken and cook until no longer pink, 6 minutes per side, then transfer to a plate. Add garlic, onion, and red pepper to skillet and cook until tender, about 5 minutes. Stir in black beans until warmed through, then transfer mixture to a bowl. Reduce heat to low and return chicken to skillet. Top with cheddar and black bean mixture, then cover and let heat until cheese is melted. Garnish with cilantro and serve. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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