Chipotle Chicken & Black Bean Skillet with Toasted Pepitas & Sour Cream

Chipotle Chicken & Black Bean Skillet

with Toasted Pepitas & Sour Cream

Group Created with Sketch. 35 min
Carb Conscious i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving

This zesty skillet combines bites of tender chicken with rich black beans, poblano pepper, and sweet, fresh tomatoes—all simmered in a rustic sauce spiced with our fiery chipotle paste (a specialty condiment made from dried, smoked jalapeño peppers).

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Chipotle Chicken & Black Bean Skillet with Toasted Pepitas & Sour Cream
  • 10 oz Chopped Chicken Breast
  • 1 15.5-Ounce Can Black Beans
  • 1 Poblano Pepper
  • 1 Red Onion
  • 2 cloves Garlic
  • 4 oz Grape Tomatoes
  • 2 Tbsps Raw Pepitas
  • ¼ cup Sour Cream
  • 2 tsps Chipotle Chile Paste
  • 2 Tbsps Tomato Paste

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the tomatoes. Cut out and discard the stem, ribs, and seeds of the pepper, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the sour cream and 1 tablespoon of water; season with salt and pepper. 

2 Toast the pepitas:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a plate and immediately season with salt. Wipe out the pan. 

Toast the pepitas:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Start the skillet:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until combined and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Start the skillet:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked chicken and vegetables to the pan; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished skillet topped with the seasoned sour cream and toasted pepitas. Enjoy!