Poultry combined with lots of plants -- bell pepper, onion, beans -- is an easy, toss-together dinner filled with protein, fiber, and health-boosting antioxidants.
Ingredients
8 ounces boneless, skinless chicken breast, cut into ½-inch pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
1 small onion, cut in half, trimmed, and cut into thin half-moons
1 bell pepper, cut into thin strips
One 15-ounce can pinto beans, drained and rinsed
⅓ cups salsa
⅓ cup shredded reduced-fat Cheddar cheese
12 soft 6-inch corn tortillas or crunchy taco shells
Place the chicken in a mixing bowl. Add the cumin, chili powder, oregano, paprika, garlic powder, and salt and stir until the chicken is well coated. Set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes.
Add the remaining 2 teaspoons of oil and the chicken and cook, stirring often, until the meat is cooked through and no longer pink, 5 to 7 minutes.
Stir in the beans, salsa and cheese and stir until the cheese melts, about 1 minute.
If using soft tortillas, warm first and then top each with ⅓ cup of the chicken mixture. Set out optional toppings and let everyone build their own tacos.
Recipe by Lizs Healthy Table at https://liz.afones.com/2022/12/29/chicken-and-pinto-bean-tacos/