Juicy Beans with Shredded Chicken and Corn

Ingredients

• Black Beans3/4 cup (150 g)
• Chicken Breast150 g
• Corn1/2 unidad (125 g)
• Oil2 teaspoon (7 ml)
• Paprika Powder1/2 teaspoon (2 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Shell the corn and boil in a pot filled with water for 12 minutes. Remove, drain and set aside.

3. 3

   Step 3

   Simultaneously, place a pan over medium-high heat. Meanwhile, diagonally cut the chicken and marinate with paprika, half of the oil, salt and pepper.

4. 4

   Step 4

   Once heated, add the chicken and sear for 3 minutes per side over medium heat.

5. 5

   Step 5

   Once seared, lower the heat, cover and cook for 10 minutes until tender. Add more water if required to prevent the chicken from drying out.

6. 6

   Step 6

   Remove the chicken from the pan and shred with a fork. Save the cooking liquid for later addition.

7. 7

   Step 7

   Place a pot over high heat. While heating, chop the onion and garlic.

8. 8

   Step 8

   Once heated, pour the remaining oil and add the previously chopped vegetables with a pinch of salt. Stir-fry for 5 minutes over medium heat.

9. 9

   Step 9

   Once the onion is translucent, you can add an extra of paprika powder and add the beans, corn and chicken with its cooking broth.

10. 10

    Step 10

    Add a little more cooking broth, either from the beans or corn, cover and let it boil for about five minutes.

11. 11

    Step 11

    Once done, remove from the heat and serve hot. You can garnish with some fresh parsley leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Juicy Beans with Shredded Chicken and Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.