• January 15, 2014
  • Katlin Owens

Chicken and Beans

This is a great one-skillet meal to warm you up in the winter. Double or triple the recipe to make several meals while you're on the road. If you don't like spicy, leave out the chili peppers and powder.

4 oz boneless, skinless chicken breast
1 tsp olive oil
1 med onion, diced
1 med green bell pepper, diced
2 med carrots, sliced into thick medallions
1 sm can green chili peppers
8oz chicken stock, low sodium
chili powder, to taste
1/2 c great northern white beans, drained and rinsed, low sodium, if available

Dice raw chicken and brown in oil in skillet on medium heat for about 7 minutes, or until chicken in cooked. Add the veggies and saute until tender, approximately 5 to 8 minutes. Add spices, beans and broth, cover and simmer for 15 to 20 minutes.

This would even be great with some fresh cherry tomatoes to garnish the top.


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