Chicken with Black Bean Salsa

READY IN: 17mins
Top Review by Chef at Heart

This was very good. I had to change the recipe a little since both my husband and I have to keep our sodium limit down to no more than 1500 per day. So I used herb to provence instead. For me it makes no difference in flavour since I use this as a substitue for salt a lot. I would make this again. I was thinking it might make a good fajitta if you sliced the chicken. Leanne I've changed this to a five. My husband has already requested this again. Leanne

Ingredients Nutrition


  1. Preheat grill or broiler.
  2. Pound chicken breasts to desired thickness.
  3. Cook chicken until almost cooked through, about 8 minutes.
  4. Mix beans with salsa and season to taste; divide bean salsa among chicken breasts.
  5. Broil a few minutes more until chicken is done and beans are warm.
  6. Yields 1 chicken breast and about 2/3 cup of bean salsa per serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a