Steamed Chicken with Black Bean Salsa

Cooking Light, June 2001

Yield: 4 servings ( Serving Size: 1 chicken breast half and 1 cup salsa )
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  • 4 chicken breasts skinned, boned
  • 2 garlic cloves minced
  • 1 cup(s) onion thinly sliced
  • 1 cup(s) tomato chopped
  • 2 tablespoon(s) red wine vinegar
  • 1 tablespoon(s) fresh lime juice
  • 1 tablespoon(s) olive oil
  • 1 teaspoon(s) fresh cilantro chopped
  • 1/2 teaspoon(s) freshly gound pepper
  • 1/4 teaspoon(s) salt
  • 1 can(s) black beans rinsed, drained
  • 1 jalapeno peppers seeded, minced


  1. Cut two (2) pieces of parchment paper to fit into racks of a bamboo steamer. Rub chicken with garlic; arrange in steamer. Top chicken with onion and cover with steamer lid. Add water to a depth of one (1) inch and bring to a boil. Steam chicken 20 minutes or until chicken is done. Cut chicken into slices.

  2. While chicken cooks, combine tomato and remaining eight (8) ingredients in a large bowl. Divide onion evenly among four (4) plates and top with chicken. Serve with salsa.
June 2012

This recipe is a personal recipe added by badamshoover and has not been tested or endorsed by MyRecipes.

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