This skillet chicken with black bean sauce is an easy weeknight dinner that doesn't require any marinating time, so you don't have to plan ahead. It's delicious with a side of cilantro lime rice or cheese quesadillas!
Course: Main Course
For the Black Bean Sauce
1tsp.cooking oil (I use avocado or grapeseed oil)
1small or medium onion, roughly chopped
2garlic cloves, halved
15oz. can black beans, drained with 1 tablespoon liquid reserved
10oz. can diced tomatoes and green chiles
1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
For the Chicken
4chicken breasts (about 4 oz. each)
1 tsp. cooking oil (I use avocado or grapeseed oil)
Make the Sauce
Sauté onion and garlic in cooking oil under tender.
Drain beans, reserving 1 Tbsp. liquid, and rinse beans. Add onion & garlic, beans with reserved liquid, tomatoes, cayenne pepper, cumin, cilantro, and lime juice to blender or food processor. Process until smooth.
Pour mixture into a small saucepan and cook over medium-low heat, until heated through.
Make the Chicken
Using a meat mallet or the bottom of a heavy skillet, pound breasts to an even thickness. Sprinkle with fajita seasoning.
In a large skillet, cook chicken in oil over medium-low heat for 4-5 minutes on each side, with lid on, or until chicken is done.
Top chicken with black bean sauce and guacamole, salsa, shredded cheese, and sour cream or plain Greek yogurt. Serve with cilantro lime rice or cheese quesadillas.
To make cilantro lime rice: Cook brown rice according to package direction, adding a pinch of salt and a small spoonful of coconut oil. Once the rice is done, add a squeeze of fresh lime juice and a handful of chopped cilantro.
Mexican Skillet Chicken with Black Bean Sauce https://www.healthy-liv.com/mexican-skillet-chicken-black-bean-sauce/