This low-cal, tangy dish is based on a recipe in Mexican Everyday by Rick Bayless, who opened Red O in L.A. last year.
2 tablespoons extra-virgin olive oil, divided
4 boned, skinned chicken breasts (about 2 lbs.)
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper
1 teaspoon dried oregano, preferably Mexican
2 carrots, sliced diagonally 1/4 in. thick
3 garlic cloves, finely chopped
3/4 cup reduced-sodium chicken broth
5 tablespoons distilled white vinegar
2 or 3 pickled jalapeños, sliced
1 small red onion, cut into wedges
2 cans (14.5 oz. each) reduced-sodium black beans, drained and rinsed
1/4 teaspoon ground cumin
1/2 cup roughly chopped cilantro, divided
How to Make It
Heat 1 tbsp. oil in a large frying pan over medium-high heat. Rub chicken with 1/2 tsp. salt and the pepper and oregano. Cook until golden on one side, 3 minutes. Flip and cook until golden on the other side, 3 minutes. Transfer to a plate.
Add remaining 1 tbsp. oil and the carrots to pan. Cook carrots until pale golden, about 4 minutes, stirring often. Add garlic and cook until just fragrant, 1 minute. Add broth, vinegar, jalapeños, and 1/4 cup water; bring to a boil, then reduce heat to maintain a steady simmer. Fit chicken between carrots and cook, covered, 10 minutes.
Add onion, cover, and cook until chicken is cooked through and onion and carrots are tender-crisp, about 5 minutes more. Transfer chicken and vegetables to a platter, leaving a little liquid in pan.
Add beans, cumin, remaining salt, and half the cilantro to pan. Cook until hot and liquid is slightly reduced. Transfer to platter and sprinkle with remaining cilantro.