Rating: 4 stars
763 Ratings
  • 5 star values: 385
  • 4 star values: 83
  • 3 star values: 107
  • 2 star values: 129
  • 1 star values: 59
Susan Quick


Credit: Maria Robledo

Recipe Summary test

15 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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

  • 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.

Nutrition Facts

370 calories; fat 10g; saturated fat 2g; cholesterol 47mg; sodium 738mg; protein 30g; carbohydrates 44g; sugars 6g; fiber 13g; iron 4mg; calcium 89mg.