Ingredients:
• 1 tablespoon olive oil
• 1 pound chicken breast, diced
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup black beans, drained
• 3/4 cup cottage cheese
• 1/2 cup shredded cheddar
• 2 tablespoons chopped cilantro
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Methods:
Heat the olive oil in a large skillet over medium high heat and add the diced chicken. Let it brown in spots before stirring too much so the pan builds real flavor.
Add the onion and bell pepper and cook until softened and lightly golden, about 4 to 5 minutes.
Sprinkle in the cumin, paprika, garlic powder, and salt, stirring for 30 seconds so the spices bloom in the heat.
Add the black beans and toss everything together until the beans are hot and the chicken is fully cooked through.
Stir the cottage cheese until creamy, then fold it into the skillet so it melts around the chicken and beans in a soft, savory sauce.
Scatter the cheddar over the pan and cover for a minute or two just until it melts into the top.
Finish with cilantro and serve hot. It feels like a weeknight southwest skillet with enough creamy comfort to fit your page perfectly.
Nutrition: 300 kcal | 30 g protein | 12 g carbs | 14 g fat
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