Ingredients
Method
Preparation
- Start by washing and chopping the bell peppers. Cut the chicken breast into bite-sized pieces.
Cooking
- In a non-stick pan, heat a little oil over medium heat. Add the chicken pieces and cook until golden and no longer pink inside, about 7-10 minutes.
- Once the chicken is cooked, add the chopped bell peppers and sauté for about 5 minutes until tender.
- Add the black beans to the pan and stir well, heating for 2-3 minutes.
Serving
- Remove from heat and serve with sliced avocado on top.
Notes
Try adding quinoa for a heartier meal. Store leftovers in an airtight container for up to four days.
