Hands-On Time
15 Mins
Total Time
25 Mins
Yield
Serves 4
Maria Robledo

How to Make It

Step 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.

Step 2

Heat the oil in a large skillet over medium heat. Sauté the chicken for 4 minutes per side. Transfer to a cutting board.

Step 3

Return the skillet with the pan drippings to medium heat. Add the onion and jalapeño. Cook, stirring, for 1 minute.

Step 4

Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until just heated through. Remove from heat.

Step 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.

Ratings & Reviews

/5
Reviews
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