Cumin Chicken With Black Beans

Cumin Chicken With Black Beans
Maria Robledo
A cumin-cayenne rub infuses the sautéed chicken with an earthy, spicy flavor.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

2
boneless, skinless chicken breast halves
1
teaspoon
ground cumin
1/4
teaspoon
cayenne pepper
2
tablespoons
olive oil
1/2
cup
chopped red onion
1
jalapeño pepper, seeded and finely chopped
3
cups
canned black beans, rinsed and drained
1 1/2
cups
frozen corn kernels, thawed
1 1/4
cups
cherry tomato halves
2
scallions, thinly sliced
2
tablespoons
coarsely chopped cilantro
2
teaspoons
red wine vinegar
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.
Susan Quick
March 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 89
  • 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
What does this mean? See Nutrition 101.