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Chicken Fajita Pan

updated

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Ingredients for 2 servings:

  • 500 g chicken breast fillet(s), diced
  • 400 g kidney beans from the can, rinsed well
  • 3 bell peppers, red
  • 1 bell pepper(s), yellow
  • 1 bell pepper(s), green
  • 2 garlic cloves
  • 2 onions, red
  • 175 ml vegetable stock
  • 4 tbsp olive oil
  • salt and pepper
  • Paprika powder, sweet
  • chili powder
  • Cumin powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick high protein low carb meal

Finely dice the vegetables and set aside. Slice the onion. Brown the chicken in olive oil. Once cooked through, transfer to a plate. Add the garlic and sliced ​​onion to the hot pan, followed by the remaining vegetables. Season to taste with the remaining seasoning. Add the vegetable stock, meat, and beans, and simmer for a few minutes. Serve with rice, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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