Breakfast · Spanish · 10 min
Spanish-Style Chicken and Black Bean Breakfast Skillet
- Calories
- 379
- Protein
- 41g
- Carbs
- 32g
- Fat
- 10g
Ingredients
- 131.1 g chicken breast
- 174.5 g canned black beans
- 30 g green bell pepper
- 1 clove garlic
- 5.7 g extra virgin olive oil
- 0.25 tsp salt
- 26.3 g white rice and vermicelli mixture
- 10 g fresh cilantro
Method
- 01Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until hot.
- 02Add the diced green bell pepper and minced garlic; sauté for 2 minutes until tender and fragrant.
- 03Add the cubed chicken breast and black beans. Cook for 3 to 4 minutes, stirring continuously, until the chicken reaches an internal temperature of 165°F (74°C) with no pink remaining.
- 04Fold in the cooked Spanish rice mix and press gently into the skillet to crisp slightly for 2 minutes.
- 05Season with salt, transfer to a plate, and top with chopped fresh cilantro.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
