Delicious Fiesta Chicken Recipe

Ingredients:
2 teaspoons extra-virgin olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
½ medium yellow onion or red onion, chopped (about 1 cup)
1 tablespoon garlic powder
2 teaspoons onion powder
1 ½ teaspoons paprika
1 ½ teaspoons dried dillweed
½ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon cayenne pepper (use 1/4 teaspoon or less if sensitive to spice)
1 medium red bell pepper, cored and chopped
1 medium green bell pepper, cored and chopped
1 can reduced-sodium black beans (15 ounces), rinsed and drained
1 can fire-roasted diced tomatoes in their juices (15 ounces)
1 ½ cups instant brown rice (do not use white minute rice or regular rice as these will cook differently)
1 cup low-sodium chicken stock
¾ cup freshly grated cheddar cheese
Optional for serving: chopped fresh cilantro, diced avocado, plain nonfat Greek yogurt (or sour cream)
Directions:
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces and cook until browned on all sides.
Add the chopped onion, garlic powder, onion powder, paprika, dried dillweed, cumin, kosher salt, and cayenne pepper. Cook for another 2-3 minutes.
Stir in the red and green bell peppers, black beans, and fire-roasted diced tomatoes.
Add the instant brown rice and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 5-7 minutes until the rice is tender.
Remove from heat and stir in the grated cheddar cheese until melted.
Serve with optional toppings like chopped fresh cilantro, diced avocado, and plain nonfat Greek yogurt or sour cream.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes�Kcal: 450 | Servings: 4