Tangy Chicken Breasts Baked With Black Bean Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken, Dupree | 4 | Servings | |
INGREDIENTS
| Marinated Chicken Breasts | ||
| 2 | T | Fresh lime juice, or lemon |
| juice | ||
| 1 | T | Ground cumin |
| 1 | T | Ground coriander |
| 2 | t | Salt |
| 2 | t | Freshly ground black pepper |
| 4 | Skinned and boned chicken | |
| breast halves | ||
| Salsa | ||
| 15 | oz | Black beans, canned rinsed |
| and drained | ||
| 2 | Onions, cut into eighths | |
| 3 | Yellow squash, cut into 1" | |
| chunks | ||
| 3 | Zucchini, cut into 1" chunks | |
| 4 | Garlic cloves, peeled and | |
| sliced | ||
| 1 | lb | Fresh tomatoes, cut into |
| wedges | ||
| 3 | T | Fresh cilantro leaves |
| coarsely chopped | ||
| Salt and pepper |
INSTRUCTIONS
For the chicken, in a bowl combine lime (or lemon, if preferred) juice, cumin, coriander, salt and pepper. Rub each breast with marinade and set aside, 1 to 2 hours. For the salsa, preheat oven to 400 degrees F. In a large bowl toss together black beans, onions, squash, zucchini, garlic, tomatoes and cilantro. Season to taste with salt and pepper. Put beans in a 13x9-inch baking pan and arrange chicken breasts on top. Pour any extra marinade over chicken breasts and bake until chicken is a nice golden brown and vegetables are tender, about 1 hour. Serves 4. Recipe By : Nathalie Dupree Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 20:22:13 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : The 'Salsa' is neither a salad nor a relish. It's baked with the chicken (closer to a sopa or calabacita).
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Nutrition (calculated from recipe ingredients)
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Calories: 531
Calories From Fat: 81
Total Fat: 9g
Cholesterol: 146.2mg
Sodium: 2914.2mg
Potassium: 1724.8mg
Carbohydrates: 42.2g
Fiber: 13.5g
Sugar: 7.9g
Protein: 70.8g