Prep time: 10 minutes | Cook time: 17 to 20 minutes | Serves 4
1 pound (454 g) low-sodium boneless, skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
1 red bell pepper, chopped
1 jalapeño pepper, minced
2 teaspoons olive oil
²⁄₃ cup canned low-sodium black beans, rinsed and drained
½ cup low-sodium salsa
2 teaspoons chili powder
- Select the ROAST function and preheat MAXX to 400ºF (204ºC).
- In a medium metal bowl, mix the chicken, onion, bell pepper, jalapeño, and olive
oil. Roast for 10 minutes, stirring once during cooking.
- Add the black beans, salsa, and chili powder. Roast for 7 to 10 minutes more,
stirring once, until the chicken reaches an internal temperature of 165ºF (74ºC)
on a meat thermometer. Serve immediately.