For the chicken:
1 pound chicken breasts, boneless and skinless
salt, to taste
pepper, to taste
1 tablespoon olive oilFor 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
1 Season the chicken with salt and pepper.
2 In a large skillet over medium-high heat, heat the olive oil.
3 Add the chicken and cook until it is no longer pink and reaches a temperature of 165 degrees F, about 5 minutes per side.
4 Transfer the chicken to a plate.
5 Add the garlic, onion, and bell pepper and cook until tender, about 10 minutes.
6 Stir in the black beans and cook until warmed through.
7 Transfer the mixture to a bowl.
8 Reduce the heat to low.
9 Return the chicken to the skillet.
10 Top the chicken with cheddar.
11 Cover the skillet with a lid, heating until the cheddar melts.
12 Spoon the vegetable mixture over the chicken.
13 Garnish with parsley and serve!
Time: 30 minutes
Yield: 4 servings