Chicken Black Bean and Spinach Skillet
Chicken, black bean and spinach skillet is just a few simple on-hand ingredients and makes for an easy, last minute dinner that’s ready in 15 minutes!
Yield: 4 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- ¾ cup diced red onion
- 2 cloves garlic, minced
- 2 cups diced or shredded rotisserie chicken
- 1 (14.5 oz.) can black beans, rinsed and drained
- 2 teaspoons taco seasoning
- 6 oz. fresh baby spinach
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- Optional toppings: Greek yogurt/sour cream, avocado, salsa, fresh herbs, hot sauce, etc.
Instructions
- Heat oil in a large skillet over medium heat. Add red onion and sauté until tender, 4-5 minutes.
- Add garlic and cook an additional 30 seconds.
- Add chicken, black beans and taco seasoning and stir until heated through. Add spinach and stir in until wilted.
- Serve immediately, with cheese, if using, and any other desired toppings.
Notes
Leftovers: Once cooled, leftovers can be stored in the refrigerator in a covered container for up to 5 days. Reheat in a skillet or the microwave.
Nutrition
Calories: 375kcal | Carbohydrates: 6g | Protein: 41g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 142mg | Sodium: 635mg | Potassium: 310mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4276IU | Vitamin C: 15mg | Calcium: 252mg | Iron: 1mg
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
