Fiber-rich red beans, whole-grain brown rice and skillet-cooked chicken breast are ready in just 20 minutes.
Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken, sweet pepper, onion and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender.
Stir beans, rice, broth, cumin and the 1/4 teaspoon cayenne pepper into chicken mixture in skillet. Heat through. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper.
2 1/2 lean protein, 2 starch, 1/2 vegetables