Join our community of Solution Seekers!

Cumin Chicken With Black Beans

Cumin Chicken With Black Beans
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

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 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 .

Quick Tip

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

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.