| Cuisine: Mexican | Type: Main Course | Serves: 4 |
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Source:
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Cook This Not That 350 Calorie Meals |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 can (14-18 oz) black beans, drained 1/4 tsp. cumin Juice of one lime Salt and black pepper to taste 1/2 tbs. canola or olive oil 4 boneless, skinless chicken breasts 1 cup prepared salsa, preferably salsa verde 1 cup shredded Pepper Jack cheese optional: fresh chopped cilantro |
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Instructions:
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Preheat the oven to 450F. Combine the black beans and the cumin in a saucepan and heat all the way through. Squeeze in the lime juice and adjust the seasoning with salt and pepper. Remove from heat, but warm again just before serving. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken all over with the salt and pepper and sear in the hot pan for 3 to 4 minutes on the first side until a nice crust develops, then flip. Cook for another 3 to 4 minutes, then spoon the salsa over the meat, top with cheese and place in the oven. Bake until the chicken is cooked through and the cheese is fully melted and bubbling, no more than five minutes. Divide the beans among the plates, top with chicken. Garnish with cilantro is using. Be sure to scrape up the cheesy salsa that makes its way to the bottom of the pan! |
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Related recipes:
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None |
2011-04-19