Grilled Chicken Taco

This robust Mexican-inspired dish pairs tender, spice-rubbed grilled chicken with a rich, slow-simmered navy bean stew. The beans are cooked down with diced bell peppers, onions, garlic, and warming cumin for a deeply savory and aromatic base. The chicken, seasoned with chili powder and fresh cilantro, adds a smoky contrast to the earthy legumes. It's a comforting, protein-packed meal that feels both rustic and refined. Perfect for a cozy weeknight dinner or a casual weekend gathering, this recipe brings bold home-style flavors to the table without requiring hard-to-find ingredients. Serve with warm tortillas or quesadillas for a complete feast.

Cooking Method: Baking, Grilling, Roasting, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1693

Description

This robust Mexican-inspired dish pairs tender, spice-rubbed grilled chicken with a rich, slow-simmered navy bean stew. The beans are cooked down with diced bell peppers, onions, garlic, and warming cumin for a deeply savory and aromatic base. The chicken, seasoned with chili powder and fresh cilantro, adds a smoky contrast to the earthy legumes. It's a comforting, protein-packed meal that feels both rustic and refined. Perfect for a cozy weeknight dinner or a casual weekend gathering, this recipe brings bold home-style flavors to the table without requiring hard-to-find ingredients. Serve with warm tortillas or quesadillas for a complete feast.

Ingredients

White navy beans
Red bell pepper, diced
Green bell pepper, diced
Spanish onion, diced
Olive oil
Chicken stock
Garlic
Cumin
Chile powder
Tomatoes, chopped
Salt and pepper
Bone-in chicken breasts
Olive oil
Chili powder
Cumin
Garlic, diced
Fresh cilantro, chopped

Directions

1
Soak the navy beans in a large bowl of cold water overnight, then drain and rinse well.
2
In a large Dutch oven or heavy pot, heat the olive oil over medium heat.
3
Add the diced red and green bell peppers and Spanish onion, sautéing for about 5 minutes until softened.
4
Stir in the drained beans, minced garlic, cumin, and chili powder; cook for 2 minutes to toast the spices.
5
Pour in the chicken stock, bring to a boil, then reduce heat to low and simmer uncovered for about 1.5 hours, stirring occasionally and adding more stock if needed to prevent sticking.
6
Add the chopped plum tomatoes during the last 20 minutes of cooking, then season with salt and pepper to taste.
7
While the beans cook, preheat your oven to 350°F (175°C).
8
Crack the breast bones of the chicken breasts to flatten them slightly for even cooking.
9
In a small bowl, mix the remaining olive oil, chili powder, cumin, diced garlic, and chopped cilantro.
10
Rub the spice mixture all over the chicken breasts.
11
Roast the chicken in the preheated oven for 30-40 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
12
Let the chicken rest for 10 minutes, then remove the meat from the bones and slice thinly, keeping the skin on if desired.
13
To serve, ladle a generous portion of the bean stew into bowls.
14
Arrange the sliced chicken on top of the beans.
15
Garnish with fresh salsa, sour cream, and additional cilantro if desired.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1693kcal

% Daily Value *
Total Fat 76g117%
Saturated Fat 18g90%
Cholesterol 492mg164%
Sodium 498mg21%
Total Carbohydrate 64g22%
Dietary Fiber 22g88%
Sugars 12g
Protein 171g342%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled, chicken, taco, beans, mexican, cumin, chili, navy, peppers, onion, garlic, cilantro, simmered, smoky, hearty, dinner, healthy, protein, comfort, spiced

Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-taco/