Black Bean Chicken

Written by
1.4 min read
Black Bean Recipes for Health and Weight Loss

Black Bean Chicken

Here's an easy spicy dinner. While your chicken is simmering on the stove, prepare a tasty quick-cooking whole grain like quinoa or brown rice (convenient fast-cooking versions of brown rice are now in supermarkets). And, in keeping with the Mexican theme of the evening, jazz up your grains with some fresh low-sodium salsa. Got leftover chicken breasts? Freeze them for future dinners or lunchtime sandwiches.
Prep Time30 minutes
Active Time10 minutes
Total Time40 minutes
Course: Dinner, Leftovers, Lunch, Main Course, Main Dish
Cuisine: Easy, Mexican, Poultry, Sandwich, South American
Yield: 4 servings

Materials

  • 1/2 cup corn roasted
  • 4 4 ounces each chicken breasts (boneless, skinless)
  • 1 cup black beans cooked
  • 1/2 cup red onion diced
  • 3 limes juiced
  • 1 tablespoon garlic minced or sliced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 jalapeno pepper finely chopped (seeds removed if you want to turn down the heat)
  • 2 tablespoons cilantro leaves picked and chopped

Instructions

  • * A simple way to roast corn is to pour kernels (thawed if from the freezer) on a nonstick cookie pan. Bake at 425 degrees F until browned (about 20 minutes), stirring occasionally.
  • In a deep nonstick saute pan, sear the chicken breasts on one side over medium-high heat until brown.
  • Flip chicken over and add remaining ingredients, except cilantro. Cover and cook for about 5 minutes at low heat. Check for doneness (chicken's internal temperature should be 165 degrees F.)
  • Add the cilantro. Cook for 1 minute more. Serve hot.
Scroll to Top