Chicken & Black Bean Rainbow Skillet

Chicken & Black Bean Rainbow Skillet

Makes about 4 generous servings

Ingredients

• 1–1¼ lb boneless skinless chicken breast, cut into bite-size pieces
• 1 can black beans (15 oz), drained and rinsed very well — ONE CAN. 
• 1 medium zucchini, cut into chunks
• 1 small yellow squash, cut into chunks
• 8 oz mushrooms, sliced
• 2–3 bok choy, chopped
• Keep the white stems separate from the green leaves
• 1–1½ cups cherry or grape tomatoes, halved
• 2 cloves garlic, minced OR about 1 teaspoon jarred garlic
• 1 tablespoon olive oil, plus a little more if the pan gets dry
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• Black pepper to taste
• ¼ cup shredded Parmesan OR ½ cup shredded 2% cheese
• Optional: squeeze of fresh lime at the end

No added salt to start. Between the beans and cheese, you may find you don’t need it at all.

Step 1 — Get everything ready

Drain your black beans into a colander and rinse them thoroughly under running water. Let them drain while you cook.

Cut up your chicken and vegetables. Separate the bok choy into:

Bowl 1: chopped crunchy white stems

Bowl 2: chopped green leaves

Step 2 — Cook the chicken

Heat your big skillet over medium-high heat.

Add 1 tablespoon olive oil, then the chicken.

Sprinkle over the cumin, smoked paprika, garlic powder, onion powder and black pepper.

Cook for about 5–7 minutes, stirring occasionally, until the chicken is cooked through and reaches 165°F.

Remove the chicken to a plate.

Step 3 — Start the sturdy vegetables

Turn the heat down to medium.

Add:

• Mushrooms
• Zucchini
• Yellow squash
• White bok choy stems

Cook about 5–6 minutes, stirring occasionally.

If things start sticking or getting too dry, add a tablespoon or two of water or low-sodium chicken broth rather than pouring in more oil.

Step 4 — Garlic!

Add your garlic and stir for about 30 seconds.

Don’t let it sit there and burn. We’re looking for “Ohhhh, that smells good,” not “Someone, open a window.” 😂

Step 5 — Add the black beans

Add your ONE CAN of rinsed black beans.

Stir and cook for about 2 minutes, just long enough to warm them through.

Step 6 — Chicken goes back

Return the cooked chicken and any juices from the plate to the skillet.

Give everything a good toss.

Step 7 — Bring in the COLOR 🌈

Add your:

Halved cherry tomatoes + green bok choy leaves.

Cook another 2–3 minutes.

I wouldn’t cook the tomatoes to death. I want them warm and slightly softened but still recognizable so you keep those gorgeous little splashes of red.

Step 8 — Finish it

Turn off the heat.

Sprinkle your Parmesan or shredded cheese over the top and let it melt.

If you have a lime, squeeze a little over your serving. The lime with cumin, smoked paprika and black beans should be fantastic.