Cumin Chicken With Black Beans

leo-196
Photo by Maria Robledo
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 370 calories
    • Calories 89 calories from fat
    • Fat 10 g
    • Sat Fat 2 g
    • Cholesterol 47 mg
    • Sodium 738 mg
    • Protein 30 g
    • Carbohydrate 44 g
    • Sugar 6 g
    • Fiber 13 g
    • Iron 4 mg
    • Calcium 89 mg

Place the chicken between 2 sheets of plastic wrap. Pound with a mallet to ½-inch thickness. Combine the cumin with the cayenne and rub over the chicken.

Heat the oil in a large skillet over medium heat. Sauté the chicken for 4 minutes per side. Transfer to a cutting board.

Return the skillet with the pan drippings to medium heat. Add the onion and jalapeño. Cook, stirring, for 1 minute.

Ingredients

  1. Check 2 boneless, skinless chicken breast halves
  2. Check 1 teaspoon ground cumin
  3. Check 1/4 teaspoon cayenne pepper
  4. Check 2 tablespoons olive oil
  5. Check 1/2 cup chopped red onion
  6. Check 1 jalapeño pepper, seeded and finely chopped
  7. Check 3 cups canned black beans, rinsed and drained
  8. Check 1 1/2 cups frozen corn kernels, thawed
  9. Check 1 1/4 cups cherry tomato halves
  10. Check 2 scallions, thinly sliced
  11. Check 2 tablespoons coarsely chopped cilantro
  12. Check 2 teaspoons red wine vinegar
  13. Check kosher salt and black pepper

Directions

  1. Place the chicken between 2 sheets of plastic wrap. Pound with a mallet to ½-inch thickness. Combine the cumin with the cayenne and rub over the chicken.
  2. Heat the oil in a large skillet over medium heat. Sauté the chicken for 4 minutes per side. Transfer to a cutting board.
  3. Return the skillet with the pan drippings to medium heat. Add the onion and jalapeño. Cook, stirring, for 1 minute.
  4. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until just heated through. Remove from heat.
  5. Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.