Tonight’s agenda: Spanish flavors but make it high protein and high fiber ❤️

Sunday family dinners is one of the great nostalgias of our time whether a your sharing a meal with your family or you have a few friends or neighbors over – socialization and routine can have a big impact on your health.

My dad is Hispanic and mom cooks some amazing Spanish bowls packed with rice and black beans, chicken, and veggies. These Spanish bowls have become a staple@in our house.

This meal included smoked paprika chicken thighs with homemade chimichurri sauce over rice, seasoned blacked beans, and sautéed peppers and zucchini.

As some of you know, whenever I can add beans to a dish I will they truly have super powers hah!

What are you making for dinner this week?

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Ingredients:

For the chicken:

Olive oil

1.5 lb chicken thigh

Salt and pepper

Smoked paprika 

For the Mexican Chimichurri:

1 cup fresh parley leaves

1 cup cilantro (large stems removed)

½ cup olive oil 

¼ cup red wine vinegar 

2 cloves garlic 

1 lime, juiced

½ tsp red pepper flakes 

Salt and pepper 

For the Blackbeans:

Olive oil 

1 yellow onion, diced

3 garlic cloves, minced

2 cans black beans, drained 

1 tbsp cilantro, chopped 

Salt and pepper

1 tsp cumin 

1/2 tsp garlic powder 

Vegetables:

3 colorful bell peppers, cored and sliced 

1 red onion, halved and sliced 

1 large or 2 small zucchini, halved and cut into moons

Olive oil

Salt and pepper

1 tsp smoked paprika 

1/2 tsp cumin 

1/4 tsp chili powder

*red pepper flakes per preference 

For the rice:

1 box Spanish rice, cooked per directions

Directions: 

In a medium deep pan over medium heat, add olive oil, onions, and garlic and sauté until softened about 5 minutes. Add in the black beans and mix. Add in the salt, pepper, cumin, and garlic powder. Finish with cilantro and stir to combine. Reduce to lowest simmer on the stove while you finish cooking the rest of the food. In another deep pan cook the Spanish rice per box directions. Season chicken thighs with salt, pepper, and smoked paprika. In a large sauté pan over medium heat add about 1 tbsp oil or so to lightly coat the bottom. Cook chicken top side down for about 5-8 minutes until browned, flip over and cook until internal temperature reads 165F about another 5-8 minutes. Removed chicken from pan and allow to rest covered. In the same pan add in the chopped veggies and cook until softened. Right before they’re almost cooked through add in salt and pepper per preference, smoked paprika, chili powder, and cumin.