1.25- 1.5lbs.chicken cutlets or chicken breastscut in half lengthwise through the width of the breast
¼teaspoonsalt
¾teaspooncumin
¾teaspoonOreganopreferably Mexican oregano
Freshly cracked black pepper
Black bean sauce:
2tablespoonsolive oil
1medium yellow or white onionminced
2clovesgarlicminced or pressed
1, 15oz.can black beansundrained
¾cuplow sodium Chicken broth
¾teaspoonCumin
½teaspoonMexican oregano
¼teaspoonSalt
Pinch- ¼ teaspoon ground red pepperaccording to spice preference
1small limejuiced
To serve:
Shredded Mexican cheese blendto serve
Sour creamto serve
Hot steamed white riceto serve
Optionalto serve: cilantro, lime wedges, sliced jalapeño, salsa or pico de gallo, black olives, or other favorite toppings
Instructions
Heat a large (12-inch) non-stick skillet over medium heat. Add 1 tablespoon of oil and heat until shimmering. Season the chicken with salt, pepper, cumin, and oregano and add the chicken to the skillet.
Cook the chicken for 8-9 minutes, flipping halfway through, or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the pan.
Return the pan to the heat. Add the remaining 2 tablespoon olive oil to the pan and heat until shimmering. Add the minced onion and sauté for 3-4 minutes, scraping up the browned bits from the bottom of the pan as you cook, or until the onion is just translucent.
Add the garlic to the onion and sauté for another 1-2 minutes, stirring continuously, or until the garlic is fragrant.
Add the black beans, chicken broth, cumin, oregano, salt, and ground red pepper to the pan. Stir well and bring to a simmer.
Reduce the head to medium-low. Simmer for 7-8 minutes, stirring occasionally, or until the bean sauce has thickened but is still saucy. If at any point the beans start to stick to the bottom of the pan, reduce the heat to low.
If you haven’t already, reduce the heat to low. Nestle the chicken into the bean sauce. Squeeze the lime juice over the chicken and the beans. Heat the mixture on low for 1-2 minutes, or until the chicken is heated through.
Serve the chicken hot over hot steamed rice with the black bean sauce ladled over. Garnish with shredded Mexican cheese blend and/or sour cream if desired.
Notes
1. Leftovers keep covered in the refrigerator for 4-5 days. They also can be frozen in a freezer safe bag. For best results, thaw the dish completely in the refrigerator before reheating on medium heat in the microwave. 2. Boneless skinless chicken thighs can substitute for the chicken breasts.
Nutrition
Serving: 1/5 of the recipe without rice or cheeseCalories: 444kcalCarbohydrates: 32gProtein: 40gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 13gCholesterol: 147mgSodium: 732mgFiber: 7gSugar: 2g
Keyword black beans and chicken, black beans and rice with chicken, chicken and beans, chicken and black beans, chicken black beans and rice, chicken with black bean sauce, rice with beans and chicken, skillet chicken, southwest chicken, southwest chicken recipe, southwest chicken skillet, southwest skillet, southwestern chicken, southwestern chicken breast