Mexican · Dinner
Sizzling Chicken Skillet (GLP-1)
Seared chicken breast with bell pepper, onion, and black beans in a smoky chipotle-tomato sauce, finished with lime and cilantro. Protein-forward and lightly sauced, this GLP-1-friendly version keeps portions modest, fiber high from beans and peppers, and fat trimmed while tasting distinctly Mexican.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
378Calories
38.4gProtein
11.2gFat
26.1gCarbs
7.4gSugar
8.6gFiber
845mgSodium
100mgChol
2.1gSat Fat
1180mgPotassium
90mgCalcium
3.6mgIron
0.4mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Slice chicken breast into strips, slice bell pepper and onion, mince garlic and chipotle, and measure cumin and paprika.
2
Sear
Heat olive oil in a skillet over medium-high heat and sear chicken strips for 3-4 minutes per side until lightly browned.
3
Saute
Add bell pepper and onion to the skillet and cook over medium heat for 4-5 minutes until onion turns translucent.
4
Simmer
Stir in garlic, cumin, paprika, canned tomatoes, chipotle, and chicken stock; simmer over medium-low heat for 6-7 minutes until sauce thickens and chicken is fully cooked, then fold in black beans and warm through.
5
Plate
Spoon chicken and sauce onto a plate, squeeze lime juice over the top, scatter cilantro across the dish, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g chicken breast
- 150g150g canned black beans
- 150g150g bell pepper
- 70g70g onion
- 4 cloves4 cloves garlic
- 160g160g canned tomatoes
- 2 tbsp2 tbsp chipotle in adobo
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 60ml60ml chicken stock
- 2 tbsp2 tbsp fresh lime juice
- 2 tbsp2 tbsp cilantro
