Santa Fe Skillet Chicken
Tex-Mex at its finest: This skillet chicken is topped with melty cheddar and a delicious black bean-red onion mixture.
1 lb. boneless skinless chicken breasts
2 tbsp. Taco Seasoning
1 tsp. cayenne pepper
2 cloves garlic, minced
1 small red onion, chopped
2 red bell peppers, chopped
1 15-oz. can black beans, drained and rinsed
2 c. shredded Cheddar
Chopped fresh cilantro, for serving
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. Transfer chicken 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. Transfer mixture to a bowl.
Reduce heat to low and return chicken to skillet. Top with cheddar and black bean mixture. Cover and let heat until cheese is melted.
Garnish with cilantro and serve.