ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cuban-Style Chicken

Yield 4 servings (serving size: 1 chicken breast half, 1/2 cup bean mixture, and 1 tablespoon cilantro)
Toss a green salad while the chicken cooks, then serve it with rice for a complete meal. To save time, use drained canned pineapple tidbits in place of fresh fruit.

Ingredients

  • 1/2 cup diced fresh pineapple
  • 2 tablespoons rice vinegar
  • 1 tablespoon orange marmalade
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 teaspoon ground red pepper, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 293
  • caloriesfromfat 8 %
  • fat 2.7 g
  • satfat 0.6 g
  • monofat 0.5 g
  • polyfat 0.5 g
  • protein 45.2 g
  • carbohydrate 22.4 g
  • fiber 6.2 g
  • cholesterol 99 mg
  • iron 2.9 mg
  • sodium 632 mg
  • calcium 57 mg

How to Make It

  1. Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated. Keep warm.

    Cuban-Style Chicken
  2. Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.