Serves 4 Total Time 25 minutes
Ingredients
2 Boulder Natural Meats 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 finely chopped
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
kosher salt and black pepper
Directions
- Place the chicken between 2 sheets of plastic wrap. Pound with a mallet to ½-inch thickness. Combine the cumin with the cayenne and rub over the chicken.
- Heat the oil in a large skillet over medium heat. Sauté the chicken for 4 minutes per side. Transfer to a cutting board.
- Return the skillet with the pan drippings to medium heat. Add the onion and jalapeño. Cook, stirring, for 1 minute.
- Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until just heated through. Remove from heat.
- Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.
Susan Quick
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