Vegetable Chicken with Black Beans

Packed with vibrant colors and bold flavors, Vegetable Chicken with Black Beans is a wholesome, one-pan dish that combines tender, seasoned chicken breasts with a medley of fresh vegetables and hearty black beans. This quick and easy recipe features a smoky blend of cumin, chili powder, and paprika, perfectly balanced by a zesty splash of lime juice and optional fresh cilantro. Sautéed red and green bell peppers, zucchini, and onion create a savory base, while protein-rich black beans make this meal as nutritious as it is satisfying. Ready in under 45 minutes, this crowd-pleasing dish is perfect for a busy weeknight dinner and pairs beautifully with rice, quinoa, or a crisp side salad.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts (boneless, skinless)
• 1 cup Black beans (canned, rinsed and drained)
• 1 medium Red bell pepper (diced)
• 1 medium Green bell pepper (diced)
• 1 medium Zucchini (sliced into half-moons)
• 1 medium Yellow onion (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Chicken broth (low sodium)
• 1 medium Lime (juiced)
• 0.25 cup Fresh cilantro (chopped, optional)

Directions

Step 1

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This will help them cook evenly.

Step 2

Season both sides of the chicken breasts with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and half of the ground cumin, chili powder, and smoked paprika.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside (they will finish cooking later).

Step 4

In the same skillet, add the remaining olive oil. Sauté the diced onion and minced garlic for 2-3 minutes, or until fragrant.

Step 5

Add the diced red and green bell peppers and the sliced zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender yet crisp.

Step 6

Stir in the black beans, remaining cumin, chili powder, smoked paprika, and salt. Add the chicken broth to the skillet and bring the mixture to a simmer.

Step 7

Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Cover the skillet with a lid and let it simmer for 10-12 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).

Step 8

Remove the skillet from the heat and squeeze the juice of one lime over the dish. Sprinkle with fresh cilantro, if desired.

Step 9

Serve the vegetable chicken with black beans hot. It pairs well with steamed rice, quinoa, or a simple green salad.

Nutrition Facts

Serving size	(1508.9g)

Amount per serving	% Daily Value*
Calories	1281.2

Total Fat 44.2g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 3218.3mg	0%
Total Carbohydrate 89.1g	0%
Dietary Fiber 27.0g	0%
Total Sugars 23.6g
Protein 131.5g	0%

Vitamin D 45.2IU	0%
Calcium 288.5mg	0%
Iron 11.9mg	0%
Potassium 3054.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 41.1%

Carbs: 27.8%