Sauteed Chicken, Black Beans and Coconut Rice

Sauteed chicken, black beans and coconut rice is a quick and easy, weeknight dinner.

It was so nice today after I got home from work that I almost hated to be inside making dinner.  I have the usual chores when I get home everyday.  Wash the coffee pot, do a few loads of laundry, make the beds, do homework with the Boys, blah, blah….

So after I got my firstborn son off to swimming I got down to the business of making dinner.  I wanted to get back outside so I wanted it to be quick.  I made a menu for the week so I had these ingredients on hand.  It may sound odd but it only takes a few minutes once a week to decide what you are having for dinner and make a grocery list.  I try to do this every week and it really helps.

Back to this chicken dinner recipe…

I made this sauteed chicken dinner, and it couldn’t have been easier – and it only took 40 minutes to cook!  The actual prep was 7 minutes, but it took a while for the long grain brown Basmati rice to cook.  Trim this time down by using an instant rice. I used it because it is what I had on hand. If you don’t like coconut rice, my zesty cilantro rice would be delicious with it, too.

The best part of this sauteed chicken meal is that it’s satisfying and healthy. Oh, and it is easy to separate the ingredients if your picky child doesn’t want the peppers. ????  You can cook the main part of this dish in 1 skillet, minimizing the mess!

Here’s the recipe for the delicious one pan, quick and easy, sauteed chicken dinner. I hope you enjoy it!

 

Heather Tallman

Total Servings 4

Sauteed Chicken, Black Beans and Coconut Rice

A simple, quick, and easy sauteed chicken dinner with black beans, red bell peppers, and coconut rice.

10 minPrep (inc. refrigeration & rest time)

30 minCook Time

40 minTotal Time

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Ingredients

• 1 C long grain white or brown rice
• 14 oz canned coconut milk
• 1 Tbl olive oil
• 1 1/2 lbs boneless chicken breasts, sliced into strips
• 1 large red pepper, sliced
• 1 large clove garlic, sliced
• 1 can low sodium black beans, rinsed and drained
• 1/2 tsp cumin

Instructions

1. Cook the rice according to package directions, but substitute 1 cup of coconut milk for the water.
2. Meanwhile, heat the olive oil in a pan over medium high heat, then cook the chicken until done. Season with salt and pepper as needed.
3. Move the chicken to one side of the pan and add the red pepper to the other side. Saute for 2 minutes on medium low heat (it will still be crisp); Add the garlic and saute another minute.
4. Pour the cooked rice into a serving dish and pour the chicken mix on top.
5. Add the black beans to the same skillet. Add the cumin and stir. Heat through and add to the side of the chicken and rice.

Cuisine: Main Dish | Recipe Type: Chicken

7.6.6

320

https://basilmomma.com/2016/09/sauteed-chicken-black-beans-coconut-rice.html/

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