2 small boneless skinless chicken breasts
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 Tbsp a.p. flour
1 Tbsp EVOO
1 garlic clove, minced
1 red bell pepper, sliced into 1/4 inch strips
1/4 of a yellow onion, thinly sliced
1 zucchini, halved lengthwise then sliced into 1/4 inch thick half moons
2 15 oz cans black beans, rinsed and drained
1 15 oz can red enchilada sauce
1/2 cup shredded cheddar cheese (sub with pepper jack or monterey jack)
1/4 of a jalapeno, thinly sliced
Optional toppings: sour cream, cilantro, jalapenos, avocado, lime
Preheat oven to 375. Season both sides of chicken with salt and pepper. Add flour to shallow bowl and dredge each chicken breast in flour, shaking off any excess. In large deep oven safe skillet, heat oil over medium high heat. Add chicken and sear until golden brown on both sides, about 3 minutes per side. remove from skillet and set aside. (The chicken will not be cooked through). Reduce heat beneath the skillet to medium and add garlic, bell pepper, onion and zucchini. Saute, stirring, until the veggies begin to soften, about 2-3 minutes. Add black beans and stir to combine. Spread veggie mixture into a single layer across bottom of skillet. Place the chicken into the center of the skillet and pour enchilada sauce over chicken and veggies. Top each chicken breast with cheese and jalapeno slices. Place into oven and bake, uncovered until chicken is cooked through and cheese is melted and bubbly, at least 10 minutes (may need to cook longer depending on thickness of chicken. Using a meat thermometer, check temperature in center of each breast. Remove when 165 degrees). Add any toppings you desire before serving.
Serves 2
