Mexican Chicken & Kidney Bean Skillet

Ingredients

• •2 cups cooked chicken, shredded
• •1 can (15 oz) kidney beans, drained and rinsed
• •3 cups spinach, roughly chopped
• •1 cup mixed vegetables, chopped
• •2 tbsp barbecue sauce
• •1 tsp sriracha
• •1 tsp garlic powder
• •1 tbsp olive oil

Directions

1. 1Heat olive oil in a large skillet over medium-high heat until shimmering.
2. 2Add mixed vegetables and cook 4 minutes, stirring occasionally until softened.
3. 3Add shredded chicken and kidney beans, stir to combine evenly.
4. 4Stir in barbecue sauce, sriracha, garlic powder, salt, and pepper.
5. 5Cook 5 minutes, letting flavors meld and edges lightly caramelize.
6. 6Add spinach and toss until wilted, about 2 minutes. Serve hot.

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