If you haven't caught on yet, my "cooking for one" philosophy centers around the idea that there should really only be one pan involved. And often, sour cream and cheese also need to be involved. Hence, Spicy Chicken Skillet, a recipe I developed several years ago.
The first step is to slice some sweet peppers (green here, but red is wonderful), onion (red here, but I typically use yellow), and dice a hot pepper (jalapenos aren't hot enough for me, so I like to use habaneros, but the market was out). Sautee in a wee bit of olive oil til everything begins to soften.
Black beans are a reason to live, so I drained and added a can of them. I've made this successfully with pintos, though, too.
Then add about a cup, maybe more depending on how many servings you want, of shredded chicken. This was 1.5 large breasts, which I'd cooked in the crockpot all day. This works wonderfully with rotisserie chicken if you're short on time.
Finally, add 1/2 to 1 cup of salsa of your choosing. The salsa will make or break your dish, so choose wisely. Pace and Tostitos? Yuck. Pick something good, like Muir Glen or any of the fancier brands. Heat through.
Garnish with cilantro, shredded cheese, sour cream.
