Mexican Spiced Chicken and Black Bean skillet
A vibrant, one-skillet dinner featuring tender chicken breast, fiber-rich black beans, and sweet bell peppers seasoned with warm spices and topped with fresh avocado.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Maria + Lila
Maria created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Prepare the spice rub by mixing the…
- 01
Prepare the spice rub by mixing the…
Prepare the spice rub by mixing the chili powder, ground cumin, dried oregano, and salt in a small bowl until combined.
Look for: combined
Tap card to mark done - 02
Pat the chicken breast dry
Pat the chicken breast dry with a paper towel, then coat all sides evenly with the spice mixture.
Tap card to mark done - 03
Heat the olive oil in a medium…
Heat the olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the chicken breast and cook for 5 to 6 minutes on one side until a golden-brown crust forms.
Look for: a golden-brown crust forms
Tap card to mark done - 04
Flip the chicken
Flip the chicken, reduce the heat to medium, and cook for another 5 to 6 minutes, or until the internal temperature reaches 165°F (74°C).
Look for: the internal temperature reaches 165°F (74°C)
Tap card to mark done - 05
Transfer the chicken to a cutting board…
Transfer the chicken to a cutting board and let it rest for 5 minutes to retain its juices, then slice it into thin strips.
Allow: 5 minutes
Tap card to mark done - 06
Add the sliced red bell pepper and…
In the same skillet, add the sliced red bell pepper and chopped red onion. Saute for 3 to 4 minutes until the vegetables are tender-crisp.
Look for: the vegetables are tender-crisp
Tap card to mark done - 07
Stir in the drained black beans and…
Stir in the drained black beans and cook for 2 minutes until warmed through and combined with the pan juices.
Look for: warmed through and combined with the pan juices
Tap card to mark done - 08
Serve the black beans and peppers on…
Serve the black beans and peppers on a plate, top with the sliced chicken, and garnish with sliced avocado and fresh cilantro.
Ready when: everything is assembled and ready to enjoy
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