Sautéed Chicken with Roasted Red Pepper and Black Bean Medley
A vibrant sauté of tender chicken breast combined with roasted red peppers and seasoned black beans, perfect for a hearty meal. This mexican-inspired chicken ready in about 25 minutes pairs cut into 1-inch strips chicken breast, sliced into strips roasted red peppers, drained and rinsed cooked black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch strips chicken breast
- 1 cup, sliced into strips roasted red peppers
- 1 cup, drained and rinsed cooked black beans
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh cilantro
- 1 tbsp lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb chicken breast strips to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is golden and cooked through.
- Step 3: Stir in 1 cup sliced roasted red peppers and 1 cup cooked black beans. Season with 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 3 minutes until heated through and spices are fragrant.
- Step 4: Remove from heat and stir in 2 tbsp chopped fresh cilantro and 1 tbsp lime juice to brighten the flavors before serving.
Frequently asked questions
How long does Sautéed Chicken with Roasted Red Pepper and Black Bean Medley take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Chicken with Roasted Red Pepper and Black Bean Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sautéed Chicken with Roasted Red Pepper and Black Bean Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Chicken with Roasted Red Pepper and Black Bean Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Chicken with Roasted Red Pepper and Black Bean Medley?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
