Cumin Chicken With Black Beans

Photo by Maria Robledo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


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


  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.