Blackened Chicken with Beans
Need a gluten free and dairy free main course? Blackened Chicken with Beans could be an amazing recipe to try. This recipe makes 4 servings with 350 calories, 33g of protein, and 11g of fat each. For $1.77 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of canned black beans, pepper, frozen corn, and a handful of other ingredients are all it takes to make this recipe so delicious. Not a lot of people made this recipe, and 8 would say it hit the spot. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Cullys Kitchen. With a spoonacular score of 74%, this dish is good. Similar recipes are Green Beans with Blackened Sage and Hazelnuts, Green Beans With Blackened Sage And Hazelnuts, and Blackened Salmon with Spinach and Soy Black Beans (Five-minute meal in a pan!).
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 can black beans (15 ounces – drained and rinsed)
2 teaspoons chili powder
1 cup frozen corn
2 tablespoons olive oil
¼ teaspoon pepper
1 cup chunky salsa (Mild or hot depending on taste)
¼ teaspoon salt
4-5 boneless skinless chicken breast halves
Equipment:
whisk
bowl
frying pan
aluminum foil
Cooking instruction summary:
In a small bowl whisk together the chili powder, salt, and pepper.Pat chicken breasts dry with paper toweling and rub the chili spice mixture into both sides of the chicken breasts.Heat a large skillet over medium heat with the olive oil and cook the chicken breasts until blackened on one side. Flip the breasts and continue cook to an internal temperature of 165F. (about 5 to 10 minutes on each side depending on thickness)Remove the chicken breasts to a serving platter and tent with aluminum foil to keep warm.In the same skillet mix together the salsa, beans and corn. Cook until heated through.Serve the black beans and corn together.
Step by step:
1. In a small bowl whisk together the chili powder, salt, and pepper.Pat chicken breasts dry with paper toweling and rub the chili spice mixture into both sides of the chicken breasts.
2. Heat a large skillet over medium heat with the olive oil and cook the chicken breasts until blackened on one side. Flip the breasts and continue cook to an internal temperature of 165F. (about 5 to 10 minutes on each side depending on thickness)
3. Remove the chicken breasts to a serving platter and tent with aluminum foil to keep warm.In the same skillet mix together the salsa, beans and corn. Cook until heated through.
4. Serve the black beans and corn together.
Nutrition Information:
covered percent of daily need
