Skillet Verde Chicken and Black Beans
Oregano Brown Rice
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 (8-oz) pouches green chile enchilada sauce (such as Frontera)
- 1 (15-oz) can black beans, drained and rinsed
- 1 pint grape tomatoes, halved
- ¾ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
Instructions
- Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Return all chicken to skillet; add enchilada sauce and beans. Cover and cook 3 to 4 minutes or until bubbly and chicken is done. Stir in tomatoes; cover and cook 1 to 2 minutes or until tomatoes are thoroughly heated.
- Sprinkle with cheese and cilantro.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- ½ tsp dried oregano
- ¼ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Toss together rice, oregano, and salt in a bowl.
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