2 Boneless skinless chicken thighs
1 1/2 Tbl Olive oil
1 Rounded Tbl Minced Garlic
1 1/2 tsp Granulated onion
1 Chicken bouillon cube dissolved in 1 cup of hot water
1 15 oz Can of Black beans, drained
Salt and pepper to taste
Cut the chicken thighs into 1/2” cubes. Put the oil into a 2 qt sauce pan over a medium high heat. Add the garlic and stir for about 30 seconds, then add the chicken and the onion. Cook, stirring occasionally for 4 minutes. Stir in the chicken bouillon/water mix and bring to a boil. Continue cooking until the liquid is reduced by 2/3. Add the beans, bring to a boil and then simmer for 5 minutes.
Serve in bowls or over brown rice.