Tomatillo Chicken With Black Beans
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
-
Tomatillo Salsa
- 1⁄2 lb tomatillo, about 4 cut in half
- 2 slices onions, large yellow
- 4 garlic cloves
- 1 jalapeno pepper, seeded
- 2 tablespoons cilantro
- 2 teaspoons lime juice
- 1⁄4 teaspoon salt
-
Chicken and Beans
- 2 boneless skinless chicken breast halves
- 1⁄2 teaspoon dried ancho chile powder
- 1⁄4 teaspoon salt
- 15 ounces black beans, 1 can drained and rinsed
- corn tortilla (optional)
- cilantro (additional) (optional)
directions
- For tomatillo salsa, heat medium pan over medium heat until hot. Place tomatillos, cut side down, onion slices, garlic and jalapeno pepper in pan. Roast 5-7 minutes or until edges are blackened, turning once. Remove from heat, cool slightly and peel garlic. Finely chop veggies, garlic and cilantro.
- In small bowl, combine veggies, lime juice and salt. Mix well and set aside.
- For chicken, season with chile powder and salt. Using same pan, over medium high heat until hot, spray with veggie oil. Add chicken, cook 8-10 minutes or until no longer pink, turning once. Remove chicken to cutting board and tent with aluminum foil for 5 minutes. Slice into strips.
- For beans, add all but 2 tablespoons of salsa and black beans to same pan, cook about 2 minutes or until heated through. Spoon bean mixture onto serving plates, top with chicke nand reserved salsa. Garnish with whole cilantro leaves and serve with tortillas.
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RECIPE SUBMITTED BY
MechanicalJen
Maryville, 0
For starters, my name is Jen. ?West Virginia transplant living in Knoxville, TN. ?I'm a mechanical engineer and I serve as the principal facilities mechanical engineer to a large automotive manufacturer.