Ingredients
1. 3 bell peppers (red, yellow, orange)
2. 14 oz can of corn
3. 14 oz can of black beans
4. 8 Boneless chicken thighs or breast
5. 1 1/2 cup of garlic and herb marinade
6. 1/2 cup of olive oil
7. 1/4 teaspoon of salt
5. 1 1/2 cup of garlic and herb marinade
6. 1/2 cup of olive oil
7. 1/4 teaspoon of salt
Directions
1. Pre heat oven to 350 degrees.
2. Marinate the chicken in garlic and herb sauce.
3. Cut peppers into 1/4 inch pieces.
4. Once oven is at 350 degrees place chicken in baking dish and place in the oven for 15 minutes.
5. Take a large frying pan and coat with olive oil.
6. Place chopped peppers in pan, and turn stove on medium-high heat.
7. Once peppers begin to cook for 2 minutes, add corn and black beans.
8. Add salt while stirring mixture. Turn stove on low-medium heat.
9. Occasionally stir. Add extra oil when mixture becomes dry. Take mixture off of stove when the corn begins to brown, and peppers soften.
10. Take chicken out of the oven and flip over. Place back in the oven for an additional 10 minutes. Take out when cooked through.
11. Place vegetable mixture over chicken.
1. Pre heat oven to 350 degrees.
2. Marinate the chicken in garlic and herb sauce.
3. Cut peppers into 1/4 inch pieces.
4. Once oven is at 350 degrees place chicken in baking dish and place in the oven for 15 minutes.
5. Take a large frying pan and coat with olive oil.
6. Place chopped peppers in pan, and turn stove on medium-high heat.
7. Once peppers begin to cook for 2 minutes, add corn and black beans.
8. Add salt while stirring mixture. Turn stove on low-medium heat.
9. Occasionally stir. Add extra oil when mixture becomes dry. Take mixture off of stove when the corn begins to brown, and peppers soften.
10. Take chicken out of the oven and flip over. Place back in the oven for an additional 10 minutes. Take out when cooked through.
11. Place vegetable mixture over chicken.
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