New Mexico Skillet

Time :30

Yield :4 servings

Juicy roasted chicken breast topped with melted cheese, mango salsa, and herbs served on a white plate with a side of black bean salad, perfect for healthy dinner recipes.

The Scoop

This one-pan southwestern wonder is about to single-handedly rescue your weeknight dinner from another boringchicken-and-rice rut.

If you’ve ever wanted to turn basic chicken breast, black beans, and melted cheddar into a high-flavor Santa Fe moment without dirtying every dish in your kitchen, this skillet is your ultimate tactical win.

Let this be your official green light to let sizzling garlic, colorful peppers, and melted cheese make you smile tonight!

Hack it:

Stir a 4-ounce can of diced Hatch green chilies or roasted jalapeños directly into the onion and bean mixture for an authentic, smoky Santa Fe heat boost. • Swap the chicken breasts for boneless, skinless chicken thighs; they stay incredibly juicy and forgive you if you accidentally overcook them while multitasking.

Don't feel like watching the stove? Toss the seasoned chicken, chopped peppers, onions, and beans on a rimmed sheet pan, roast at 400°F (200°C) for 20 minutes, then top with cheese to melt under the broiler.

Swap the cheddar cheese for your favorite meltable plant-based cheese or top the finished skillet with a huge scoop of ripe, creamy avocado instead.

Leftovers:

Dice up the cold leftover chicken-and-pepper mixture, throw it into a hot skillet with two beaten eggs, and top with extra cheddar for an instant, high-protein breakfast.

Shred the leftover chicken, mix with the beans and peppers, spread between two tortillas with extra cheese, and sear in a pan until crispy and molten.

Warm the leftover chicken and vegetable mix and serve it over a bed of cilantro-lime rice or quinoa with a drizzle of hot sauce or salsa Verde.

Reheat the chicken and pepper mixture and scoop it generously into crisp romaine leaves or butter lettuce cups for a light, crunchy, low-carb lunch.

Ingredients

For the chicken:

1 pound chicken breasts, boneless and skinless
salt, to taste
pepper, to taste
1 tablespoon olive oil

For the vegetable mixture:

3 cloves garlic, minced
1 red onion, chopped
2 bell peppers, chopped
1 (15-ounce) can black beans, rinsed and drained
1 cup cheddar, shredded
parsley, optional, for garnish

Directions

Season the chicken with salt and pepper.
In a large skillet over medium-high heat, heat the olive oil.
Add the chicken and cook until it is no longer pink and reaches a temperature of 165 degrees F, about 5 minutes per side.
Transfer the chicken to a plate.
Add the garlic, onion, and bell pepper and cook until tender, about 10 minutes.
Stir in the black beans and cook until warmed through.
Transfer the mixture to a bowl.
Reduce the heat to low.
Return the chicken to the skillet.
Top the chicken with cheddar.
Cover the skillet with a lid, heating until the cheddar melts.
Spoon the vegetable mixture over the chicken.
Garnish with parsley and serve!