Juicy chicken, earthy black beans, and fluffy rice in a chile-packed sauce with tomatoes and onions for the perfect flavor boost!
You'll only need a few ingredients to make this easy recipe, so let's round them up and get started!
Season chicken breasts with Italian seasoning and red pepper flakes on both sides.
Melt coconut oil in a Dutch oven, cook diced onion and peppers for 5-6 minutes, add garlic, and stir for a minute or two.
Push the veggies to the sides of the pot, and sear the chicken breasts in the middle of the pot for 4 – 5 minutes per side.
Add tomatoes, salsa, chicken broth, and bay leaves to a pot, bring to a boil, then reduce heat, simmer, and cook for 30 minutes.
Remove the chicken from the pot, and set it aside to cool.
Take the bay leaves out of the pot, and then pour the sauce into a blender and puree it.
Shred the chicken using two forks.
Pour the puree, shredded chicken, and rinsed black beans back in the Dutch oven and simmer to warm through. Then cook the rice.
Serve the chicken and beans over the rice, topped with diced avocado, cilantro, and any other toppings of your choice.
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