1teaspoonCajun spice seasoning (black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika)
1teaspoongarlic powder
1teaspoongarlic salt
1teaspooncumin
1teaspoonchili powder (chilli powder in British English)
½mediumyellow onion - sliced
1mediumyellow bell peppers (yellow capsicum)
3tablespoonsCanola oil
2heartsRomaine lettuce
1cupcheddar cheese - (mixed kinds)
2cansblack beans
2cupsSpanish rice - homemade or store-bought
½cupPico de gallo
½cupguacamole
½cupsour cream
Instructions
Preheat oven to 350 degrees Fahrenheit. Put chicken in the baking dish.
Mix seasonings in a small bowl with a fork
Using a spoon or hands, season both sides of chicken thighs
Add about half a cup of water to the pan and spread onions and bell peppers on top of chicken thighs
Place chicken in the oven for about 45 minutes, be sure to turn once halfway in between cooking time
Open Chili black beans and place in a small pot and cook for about 15 minutes, adding a dash of garlic salt if desired and turning off the heat.
Remove chicken from oven, and place 2 to 3 tbsp. of canola oil in a saucepan and turn heat to medium-high
Remove chicken from baking dish and place in a saucepan with heated canola oil, brown for about 5 to 7 minutes each side, being careful not to burn the chicken.
Remove from heat and slice chicken
Rinse and dry your romaine hearts with a paper towel, place a spoonful of beans, then a few slices of chicken and a small handful of cheese. Add pico, guacamole, and sour cream. Place Spanish rice on the side and dig in!