Chicken and Bean Picadillo

1
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
Raisins would make a sweet addition to this dish.

Ingredients

olive oil

2 tsp

uncooked onion(s)

1 medium, finely chopped

garlic clove(s)

3 medium clove(s), minced

98% fat-free uncooked chicken breast

½ pound(s)

table salt

½ tsp

ground cinnamon

½ tsp

ground cumin

¼ tsp

black pepper

¼ tsp, freshly ground

canned cannellini beans

15½ oz, rinsed and drained

canned diced tomatoes

14½ oz, fire-roasted variety

Instructions

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until light golden brown, about 3 minutes. Add the chicken and cook, breaking it apart with a wooden spoon, until browned, about 2 minutes. Add the salt, cinnamon, cumin, and pepper; cook, stirring occasionally, about 30 seconds.
  2. Add the beans and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes. Yields 1 cup per serving.

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