Fiesta Chicken

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  2 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 cup Yellow Onion
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  1 tbsp Garlic powder
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  2 tsp Onion powder
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  1.5 tsp Paprika, Ground
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  1.5 tsp Dill, Fresh
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  0.5 tsp Cumin, Ground
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  0.5 tsp ½ teaspoon kosher salt
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  0.5 tsp Cayenne Pepper, Ground
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  1 Bell Pepper(119g)
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  15 oz Beans, Black, Canned, Drained
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  15 oz Canned Diced Tomatoes
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  1.5 cup Rice, Brown, Long-Grain
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  1 cup Low Sodium Chicken Broth
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  0.8 cup Cheddar Cheese

Instructions

1. 1Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken breast and cook 4–5 minutes per side, stirring occasionally, until golden brown on the outside and no longer pink in the center (internal temp reaches 165°F). Remove to a cutting board, let cool slightly, then chop into bite-sized pieces.
2. 2In the same skillet over medium heat, add the onion and cook 3–4 minutes, stirring often, until softened and translucent. Add the garlic powder, onion powder, paprika, ground cumin, cayenne pepper, and fresh dill; stir constantly for 1 minute until fragrant.
3. 3Stir in the brown rice and cook 2 minutes over medium heat, stirring frequently, to lightly toast the grains.
4. 4Pour in the low sodium chicken broth and bring to a boil over medium-high heat, stirring once. Add the bell peppers, black beans, diced tomatoes with juice, and chopped chicken back to the skillet. Stir well to combine.
5. 5Reduce heat to low, cover, and simmer 18–20 minutes, until the rice is tender and the liquid is nearly absorbed.
6. 6Remove from heat and let stand covered 5 minutes to allow remaining liquid to absorb completely.
7. 7Stir in the shredded sharp cheddar cheese until melted. Taste and adjust seasonings as needed.
8. 8Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.