This rich and flavorful meal provides all the necessary nutrients for a balanced and most importantly, all the ingredients are available at the Warrior Pantry. This meal packs plenty of protein from the beans and chicken. Additionally, the onions, bell peppers and zucchini provide the meal with vitamin A, vitamin C and fiber.

Prepare this simple, but delicious meal next time you pick up food from the Warrior Pantry.

Ingredients from the Warrior Pantry:

1 bag of red beans

1 onion

1lb of chicken thighs

1 bell pepper

3 zucchinis

Ingredients at home:

1/2 tablespoon of olive oil

3 ½ tablespoons of salt

1 ½ tablespoons of black pepper

Instructions:

Step 1.

Start by rinsing the full bag of red beans, bell pepper and zucchini. Add the beans to a large pot, along with water that covers the beans with up to 2 inches.

Step 2.

Boil the beans for five minutes, then turn off the stove and let them rest in the water for an hour. Next, peel the onion and chop it in half. Keep one of the halves intact and slice the other half across the grain. Slice the bell pepper into thin pieces.

Finally, cut the ends off the zucchinis, then slice them lengthwise into quarter-inch-thick strips and add half a tablespoon of salt and half a tablespoon of black pepper.

Step 3.

Cut the chicken thighs into bite-size strips and add 1 tablespoon of salt and 1 tablespoon of black pepper. Add ½ tablespoon of olive oil to a pan. Cook the chicken for 35 minutes on medium to high heat. Set the chicken aside when cooked.

Throw the bell pepper and onion slices into the pan. Place the lid over the pan and stir frequently. The bell peppers and onions should be soft, but not too soft.

Step 4.

Use a strainer to pour out the water used to soak the beans. Add the beans to an Instant Pot, along with the other half of the onion, two cloves of garlic, two tablespoons of salt and enough water to fill the pot up to three-quarters. Close the Instant Pot and set it to “beans/ chili mode.” If there isn’t an Instant Pot in your vicinity, cook the beans in a large pot on low-to-medium heat for three hours.

Place the zucchini in another pan on high heat and flip them every three minutes until they are charred. Put them inside a plastic container, allowing the vegetables to steam when they finish cooking.

Step 5.

When the bell peppers and onions soften, turn the stove to low heat and add the chicken back to the pan.

Stir the food? and place the lid over the pan for about three minutes, allowing all the flavors to combine. Turn off the stove and set the pan aside, while keeping the lid on.

When the beans are finished cooking, vent the Instant Pot and throw out the onion and the garlic cloves.

Grab a plate and fill it up with your chicken fajitas, red beans and zucchini.