PREP: 80 MINUTES | COOK: 35 MINUTES | MAKES: 8 SERVINGS
For the Spice Blend
1 tablespoon garlic powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon black pepper
1 lime, juiced
1 tablespoon minced fresh cilantro
1 teaspoon minced jalapeño
For the Chicken Skillet
6 boneless, skinless chicken breast halves
1 teaspoon olive oil
1 yellow onion, chopped
2 Roma tomatoes, chopped
1 tablespoon minced fresh garlic
2 teaspoons sea salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
1 ripe avocado, pitted, peeled, and sliced
½ cup pico de gallo
¼ cup minced fresh cilantro
1.For the spice blend: Combine all the spice blend ingredients in a small bowl.
2.For the chicken skillet: Rub the spice blend over all the chicken pieces. Place in a ziplock bag in the fridge to marinate for 1 hour or up to overnight.
3.Preheat the oven to 425 degrees F. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes.
4.Stir in the tomatoes, garlic, salt, cumin, cinnamon, and cayenne. Sauté for 3 minutes. Add the beans and bring to a simmer, about 4 minutes.
5.Arrange the marinated chicken breasts over the top of the bean mixture. Transfer the skillet to the oven and bake, uncovered, until the chicken is cooked through, 20 to 25 minutes. Top with the avocado, pico de gallo, and cilantro.
Quick Tip: Leftovers from this meal are simply wonderful as packed meals the next day. I like to chop one of the leftover chicken breasts and enjoy it with a handful of fresh arugula and a spoonful of the bean mixture.
NUTRITION
Calories: 322
Fat: 14 g
Carbohydrates: 14 g
Sodium: 829 mg
Fiber: 6 g
Protein: 35 g
Sugar: 3 g
