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Cumin Chicken with Black Beans

Photo: Maria Robledo
Prep time 15 mins
Other time 10 mins
Yield Serves 4

Ingredients

  • 2 boneless, skinless chicken breast halves
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1 jalapeño pepper, seeded and minced
  • 3 cups canned black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 1/4 cups cherry tomato halves
  • 2 scallions, thinly sliced
  • 2 tablespoons coarsely chopped cilantro
  • 2 teaspoons red wine vinegar

Nutrition Information

  • calcium 89 mg
  • calories 324
  • caloriesfromfat 0 %
  • carbohydrate 45 g
  • cholesterol 39 mg
  • fat 9 g
  • fiber 12 g
  • iron 4 mg
  • protein 25 mg
  • satfat 1 g
  • sodium 433 mg

How to Make It

  1. Place chicken between 2 sheets of plastic wrap; pound with a mallet to 1/2-inch thickness. Combine cumin with cayenne pepper and rub over chicken. Heat oil in a large skillet over medium heat. Sauté chicken for 4 minutes per side. Remove to a cutting board. Return the skillet with pan drippings to medium heat. Add the onion and jalapeño and cook, stirring, 1 minute. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until ingredients are just heated through. Remove from heat and toss with the scallions, cilantro, and vinegar. Season to taste with salt and freshly ground pepper. Slice chicken and arrange on top of beans.