Mexican Chicken

This dish is really awesome because it's pretty much a "one-pot wonder..." it's fairly quick to make and is packed with loads of flavor, vitamins and protein. You can also eat over top of whole-grain rice or just by itself. Your choice. :-) I love choices!

Ingredients:

- 1-2 chicken breasts, (depending on how large) cubed

- 1 can kidney beans, drained

- 1 can black beans, drained

- 1 small onion, chopped (large chunks)

- 1 green pepper, diced

- 1 cup petite diced tomatoes with juice

- 1 cup water

- chopped fresh cilantro

- 1/2 cup olive oil

- oregano

- crushed red pepper

- paprika

- garlic powder

- salt

- pepper

- Plain yogurt or sour cream to top

To Make:

In a deep and large saute pan, heat the olive oil and add in the chicken... cook for about 5 minutes to get a nice sear on medium heat. Season with salt and pepper.

Add in the onions and peppers, mix together and season with salt, pepper, and 1 tsp. of garlic powder.

Cook another 5 minutes until the veggies are slightly tender and the chicken is cooked almost through. Next, add the tomatoes with juice, kidney beans and black beans and mix together. Season with salt and pepper and 1 tsp. of garlic powder, paprika, oregano and 1/2 tsp of crushed red pepper.

Mix together. Cook for another 10-15 minutes covered on medium low heat. Add in a cup of water and mix in for a juicier constancy.

Top with sour cream or plain yogurt and fresh cilantro.

Serve over rice or alone, enjoy!