This light, bright and easy family supper will be a favorite; when the weather is great, cook the veggies and chicken outside on the grill instead of the stovetop.
Pineapple Black Bean Salsa
1 cup raw brown rice
1 tablespoon chili powder
1½ teaspoons ground cumin
1½ teaspoons garlic powder
1 teaspoon sweet paprika
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
1 pound boneless skinless chicken breasts, trimmed and cut into 1-inch pieces
2 tablespoons olive oil, divided
2 bell peppers (any color), cut into thin strips
1 large onion, cut into thin strips
4 ounces Cabot Adirondack Cheddar, Cabot Pepper Jack, Cabot Seriously Sharp or Cabot Lite50 Jalapeño Cheddar, grated (about 1 cup)
¼ cup Cabot Lowfat Plain Greek Yogurt
MAKE Pineapple Black Bean Salsa and set aside.
COOK rice according to package directions.
COMBINE in medium bowl, chili powder, cumin, garlic powder, paprika, salt and black pepper. Add chicken and toss until evenly coated; set aside.
HEAT 1 tablespoon of oil in large skillet over medium heat; add peppers and onions and cook, stirring often, until slightly softened, about 7 minutes. Transfer vegetables to separate bowl and set aside.
ADD remaining tablespoon of oil to skillet; when oil is hot, add chicken and cook, stirring and turning pieces occasionally, until cooked through to center, about 10 minutes. Remove from heat.
LAYER about ½ cup hot rice, ½ cup vegetables, ⅔ cup salsa and 2 to 3 ounces of chicken in bowl for each serving; top with some of cheese and dollop of yogurt.
Really delicious and very filling. The flavors just go together so well. One serving was more than enough, so there was enough left for another meal!
Absolutely delicious! We always have Taco Tuesday and I changed things up a bit and made this. The whole family loved it! Will definitely make again.