• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tangy Chicken Breasts Baked with Black Bean Salsa

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • --Marinated Chicken Breasts
  • 2 tb Fresh lime juice; or lemon
  • -juice
  • 1 tb Ground cumin
  • 1 tb Ground coriander
  • 2 ts Salt
  • 2 ts 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 tb Fresh cilantro leaves;
  • -coarsely chopped
  • Salt and pepper

 Directions

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.
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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