1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breast, cubed
1 tablespoon garlic, minced
1/2 cup green onions, thinly sliced
1 medium red bell pepper, diced
1 1/2 cups (1 can) pinto beans, rinsed and drained
1/2 cup tomatoes, diced
1/4 cup fresh parsley finely, chopped
1/2 teaspoon salt, or to taste
1 lime, cut in quarters
1/4 teaspoon black pepper
Tortillas, pita pockets, cooked brown rice or pasta for serving
Preheat oil in skillet over medium heat until hot, but not smoking.
Add chicken and season with salt and pepper.
Cook chicken, stirring periodically, until almost firm to the touch, about 3 minutes.
Add remaining ingredients, except lime wedges. Mix well.
Cook until chicken is firm to the touch and mixture is heated through, about 2-3 minutes.
Remove from heat and portion on top of brown rice or pasta, in pita pockets or with tortillas.
Garnish each serving with a lime wedge.