1 pound skinless, boneless chicken breast halves - cut into bite size pieces
2 teaspoons olive oil
1 (15 ounce) can black beans, rinsed and drained
½ cup prepared salsa
1 cup shredded Cheddar cheese
STEP - 1
STEP - 2
Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
STEP - 3
STEP - 4
Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
STEP - 5
STEP - 6
To serve, sprinkle each portion with Cheddar cheese.