1. Pat the chicken breasts or thighs dry with paper towels. Cut them into 1-inch bite-sized pieces. Season generously with salt and black pepper.

2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook for 5-7 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.

3. Add the seasoned chicken pieces to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

4. Stir in the diced tomatoes (undrained), rinsed black beans, gluten-free chicken broth, chili powder, cumin, and dried oregano. Bring the mixture to a gentle simmer.

5. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender. The sauce will thicken slightly, and the flavors will meld together beautifully.

6. Remove the skillet from the heat and let the chicken mixture cool completely. Once cooled, divide the mixture into individual freezer-safe containers.

7. Seal the containers tightly and place them in the freezer. They will be ready to grab and reheat whenever you need a quick, healthy meal. Don’t forget to label them with the date!