Cooking with Cathy: Black Bean Chicken & Fresh Veggies

By: Chef Cathy Zeis
By: Chef Cathy Zeis

( *Per 2 servings)
1-8.5 oz. can black beans
1-lb. boneless, skinless chicken breast, cubed
2 cups fresh asparagus, chopped
1 large Roma tomato, diced
1 cup red onion, diced
1/4 cup shredded mozzarella cheese
2 TBS. extra virgin olive oil
Zeis Spice:
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper

In a small pan over medium heat, heat black beans. Stir occasionally. In a large skillet over medium-high heat, saute cubed chicken in hot oil and spices. Stir once a minute for 3 minutes and then add vegetables. Stir occasionally and cook for 3 minutes. Vegetables should be crunchy, not soggy. Spoon beans into a small bowl, just enough to cover the bottom of the bowl. Top with chicken mixture and top chicken with shredded cheese. Serve hot!

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