Heat a large skillet to medium high heat. Spray with olive oil.
Season both sides of chicken with salt and pepper. Add to skillet and brown about 2 minutes per side.
Add black beans and heat for 1-2 minutes. Add green enchilada sauce and stir to distribute into pan evenly. Cover and cook approximately 8-10 minutes or until the internal temperature of chicken reaches 160F.
Add cherry tomatoes and cilantro. Remove to plates for serving. Crumble 1 tsp queso fresco per serving if desired.
Notes
Without queso fresco each serving provides 26 grams protein, 15 grams carbohydrate and 7 grams fat.