Dinner tonight reminded me of one of my favorite summer dishes – Black Bean and Corn Salsa. This had almost all of the same ingredients in a hot version. An easy dinner, minimal prep, and tasty. The recipe for a great weeknight meal!
Cumin Chicken with Black Beans
4 boneless, skinless organic chicken breasts
2 tsp. cumin
1/4 tsp. cayenne pepper
2 Tbsp. olive oil
1/2 of a large red onion, thinly sliced
1/2 of a jalapeno, seeded and finely chopped
3 cans black beans, drained and rinsed
2 c. frozen corn
1 pint cherry tomatoes, halved
2 green onions, thinly sliced
1/4 c. cilantro, chopped
2 tsp. red wine vinegar
2 Tbsp. fresh lime juice
salt/pepper to taste
Optional: avocados, gluten-free tortilla chips
Cut the chicken breasts into bite-sized pieces. Combine cumin and cayenne and sprinkle evenly over the chicken. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink in the middle. Remove from pan and set aside.
Add remaining amount of olive oil and heat. Add onion and jalapeno and cook for 2-3 minutes until just starting to turn tender. Add corn and black beans and cook until hot. Return chicken to the pan along with the tomatoes. Remove from heat. Toss with cilantro, green onions, red wine vinegar, and lime juice. Season with salt and pepper to taste.
Serve with avocados and g/f tortilla chips.
Husband Rating: 6 out of 10
Food for Thought: A great addition to this meal would be some quinoa if you are looking for a whole grain. I would make it according to package directions and toss it in with the cilantro, lime juice, etc.