Cilantro-Lime Chicken and Black Bean Skillet
5min
10min
1
675
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Chef's Note
Reheating chicken can easily dry it out. The secret here is keeping the heat low, adding a splash of water to create steam, and adding the chicken at the very end just to warm it through. This preserves its juicy texture!
Tags
Ingredients
8 oz leftover cooked chicken breast (from Day 1)
0.5 can leftover cooked black beans (from Day 1)
1 whole leftover cooked green bell peppers (from Day 1)
1.5 cups leftover cooked white rice (from Day 1)
1 whole fresh lime
2 tbsp fresh cilantro
1 tbsp vegetable oil
Instructions
- 1
Slice 8 oz of leftover cooked chicken breast from Day 1 into bite-sized pieces and set aside.
- 2
Chop 2 tbsp of fresh cilantro and set aside.
- 3
Heat 1 tbsp of vegetable oil in a large skillet over medium-low heat.
- 4
Add 1 leftover cooked green bell pepper, 0.5 can of leftover cooked black beans, and 1.5 cups of leftover cooked white rice to the skillet.
- 5
Pour 2 tbsp of water over the rice mixture to create steam, then cover the skillet with a lid and heat for 4 to 5 minutes, stirring occasionally, until hot.
- 6
Reduce the heat to low, add the sliced 8 oz of leftover cooked chicken breast, and stir gently to combine.
- 7
Cover and let heat for 2 to 3 minutes just until the chicken is warmed through.
- 8
Remove from heat, squeeze the juice of 1 fresh lime over the skillet, stir in 2 tbsp of chopped fresh cilantro, and serve warm.
Nutrition Information (per serving)
675
49g
76g
20g
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