Cumin Chicken With Black Beans

Cumin Chicken With Black BeansMaria Robledo
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Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

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.
By Susan Quick,  April 2000

Nutritional Information

  • Per Serving
  • Calories 370Calories From Fat 89
  • Fat  10g
  • Sat Fat  2g
  • Cholesterol  47mg
  • Sodium  738mg
  • Protein  30g
  • Carbohydrate  44g
  • Sugar  6g
  • Fiber  13g
  • Iron  4mg
  • Calcium  89mg
What does this mean? See Nutrition 101.

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Quick Tip

Bowl of brown rice
Want to go meatless? Omit the chicken and add 1 cup cooked brown rice to the bean mixture.

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