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Cumin Chicken With Black Beans

Maria Robledo
Serves 4 Hands-On Time: 15m Total Time: 25m

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 jalapeno pepper, seeded and minced
  • 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

Directions

  1. Place chicken between 2 sheets of plastic wrap; pound with a mallet to 1/2-inch thickness. Combine cumin with cayenne pepper and rub over chicken. 
  2. Heat oil in a large skillet over medium heat. Sauté chicken for 4 minutes per side. Remove to a cutting board.
  3. Return the skillet with pan drippings to medium heat. Add the onion and jalapeño and cook, stirring, 1 minute. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until ingredients are just heated through.
  4. Remove from heat and toss with the scallions, cilantro, and vinegar. Season to taste with salt and freshly ground pepper. Slice chicken and arrange on top of beans.
By Susan Quick,  April 2000
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Quick Tip

Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse and drain them well.

Nutritional Information

  • Per Serving
  • Calories 324
  • Calcium  89mg
  • Carbohydrate  45g
  • Cholesterol  39mg
  • Fat  9g
  • Fiber  12g
  • Iron  4mg
  • Protein  25mg
  • Sat Fat  1g
  • Sodium  433mg
What does this mean? See Nutrition 101.

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