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

  1. Select the ROAST function and preheat MAXX to 400ºF (204ºC).
  2. In a medium metal bowl, mix the chicken, onion, bell pepper, jalapeño, and olive
    oil. Roast for 10 minutes, stirring once during cooking.
  3. 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.