Chicken Breast and Black Bean Fajita Stir Fry Recipe


1 c. long-grain white rice
2 tbsp. olive oil
1 medium onion
Kosher salt
1 small red pepper
1 yellow pepper
1 lb. boneless, skinless chicken breasts
1/2 tsp. ground coriander
1 c. jarred salsa (we used Tostitos Cantina Chipotle)
1 can black beans
sour cream


  1. Cook the rice according to package directions.
  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, for 5 minutes. Add the red and yellow peppers and cook, stirring occasionally, until just tender, 4 to 5 minutes; transfer to a plate.
  3. Add the remaining oil to the skillet and heat over medium heat. Season the chicken with the coriander and 1/4 teaspoon salt and cook, tossing occasionally, for 3 minutes. Add the salsa and beans and gently simmer until the chicken is cooked through, about 3 minutes.
  4. Fold the peppers and onions back into the chicken and serve over the rice with cilantro and sour cream, if desired.

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Chicken Breast and Black Bean Fajita Stir Fry Recipe