Albuquerque Skillet


  • 1 tablespoon extra-virgin olive oil
  • 1 pound chicken breasts, boneless and skinless
  • 2 tablespoons taco seasoning
  • 1 teaspoon cayenne pepper
  • kosher salt, to taste
  • 2 cloves garlic, minced
  • 1 small red onion, chopped
  • 2 red bell peppers, chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups cheddar, shredded
  • cilantro, optional, freshly chopped, for serving


  1. In a large skillet over medium-high heat, heat the oil.
  2. Season the chicken with the taco seasoning, the cayenne pepper, and the salt.
  3. Add the chicken to the hot oil and cook until golden and cooked through at 165 degrees F, about 8 minutes per side.
  4. Transfer the chicken to a plate.
  5. Add the garlic, the onion, and the peppers to the skillet, cooking until the veggies are soft, about 5 minutes.
  6. Stir in the black beans until warmed through.
  7. Transfer the bean mixture to a plate.
  8. Reduce the heat to low.
  9. Return the chicken to the skillet.
  10. Top the chicken with the cheddar and the bean mixture.
  11. Cover the skillet and let the cheese melt, about 3 minutes.
  12. Garnish with the cilantro and serve.

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