Chicken With Warm Bean Salsa Recipes
CHICKEN WITH BLACK BEAN SALSA
"There's nothing timid about the flavors in this Southwestern-style entree," writes Trisha Kruse of Eagle, Idaho. "Prepared on the grill or broiled, it's a fast, fun meal for a busy weeknight or a weekend get-together with friends."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 269 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
CHICKEN WITH WARM BEAN SALSA
Weeknight dinners don't get much tastier or easier than this recipe. This dish won't disappoint when you're craving south-of-the-border flavors. We recommend serving the bean mixture as a salsa topping for the browned chicken. For variation, you could also make lettuce wraps by cutting the chicken into smaller pieces and spooning both the chicken and bean mixture into crisp romaine leaves before sprinkling the filling with cheese. If you can't find Mexican-style stewed tomatoes, use plain stewed tomatoes with a dash of hot pepper sauce or a spoonful of chopped green chiles. Serve with lime wedges and extra cilantro if on hand.
Categories Dinner
Time 27m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spray a large nonstick skillet with cooking spray and heat.
- Sauté; chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt and pepper. Turn over and sauté; until chicken is cooked through, about 3 minutes longer. Sprinkle with all but 1 tablespoon of cheese.
- Meanwhile, in a small saucepan, bring tomatoes and beans to a boil.
- Serve chicken, topped with black bean salsa, remaining 1 tablespoon of cheese and cilantro.
Nutrition Facts : Calories 159 kcal
CHICKEN BAKE WITH BLACK BEANS AND SALSA
I was looking for an easy and quick oven baked chicken recipe and found this online... It was ridiculously easy and insanely delicious! I just had to share it... enjoy!
Provided by Hollyism
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
- Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
- Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
- Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.
Nutrition Facts : Calories 524.4, Fat 23.1, SaturatedFat 11.6, Cholesterol 98.4, Sodium 1669.8, Carbohydrate 46.3, Fiber 11, Sugar 8.4, Protein 37.3
MICHELADA CHICKEN
This spicy, tangy chicken is flavored with - you guessed it - ingredients that make a michelada. This recipe combines beer, Worcestershire, hot sauce and lime for a marinade that results in surprisingly tender meat and a sizzled crust, as well as a sauce that, for obvious reasons, is good enough to drink. Eat the chicken with tortillas, rice and beans or a creamy slaw. The marinade also works well on steak. (For grilling instructions, see Tip.)
Provided by Ali Slagle
Categories dinner, easy, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the beer, Worcestershire, hot sauce, lime zest and juice and salt. Reserve 1/2 cup of the marinade and set aside.
- Pat the chicken dry. If thickness varies greatly, pound to an even thickness. Add chicken to the marinade in the large bowl and set aside for 30 minutes at room temperature, or refrigerate for up to 3 hours. (Bring to room temperature before cooking.)
- Heat the oil in a large nonstick skillet over medium-high. Wipe off excess marinade from the chicken with your hand or a paper towel. Add the chicken to the skillet and cook until the chicken is browned and releases easily from the pan, 5 to 7 minutes. Flip and cook until cooked through, 2 to 5 minutes. Transfer to a plate or platter to rest.
- Reduce the heat to medium. Carefully pour in the reserved marinade and boil, scraping up browned bits, until slightly thickened, about 2 minutes. Pour the sauce over the chicken and turn to coat. Eat the chicken drizzled with sauce.
GRILLED CHICKEN WITH BLACK BEAN SALSA
Black bean salsa with mango gives this dish a Mexican taste without too much heat. I like to slice the chicken and serve it over a long grain and wild rice mix. -Terri Clouse, Connoquenessing, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.
Nutrition Facts : Calories 266 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN WITH WARM BEAN SALSA RECIPE
Provided by á-5525
Number Of Ingredients 8
Steps:
- Spray a large nonstick skillet with cooking spray and heat. Sauté chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt and pepper. Turn over and sauté until chicken is cooked through, about 3 minutes longer. Sprinkle with all but 1 tablespoon of cheese. Meanwhile, in a small saucepan, bring tomatoes and beans to a boil. Serve chicken, topped with black bean salsa, remaining 1 tablespoon of cheese and cilantro.
TUSCAN CHICKEN WITH WARM BEAN SALAD
Steps:
- Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
- Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
- Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
- Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.
SALSA VERDE CHICKEN AND BEAN BAKE
All the flavors mix to make one great-tasting dish. If desired, serve over rice with favorite chili toppings, such as chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, and guacamole.
Provided by Aaron Bizzell
Categories Chicken Casserole
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook until browned, 5 to 7 minutes on each side. Add cannellini beans, salsa verde, diced tomatoes with chile peppers, taco seasoning, cumin, and garlic powder; stir to combine. Spread in the prepared baking dish and cover with foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of the casserole reads at least 165 degrees F (74 degrees C), 25 to 30 minutes.
- Remove from the oven and sprinkle Mexican cheese blend over top. Recover with foil and let rest until cheese melts, about 5 minutes.
Nutrition Facts : Calories 303 calories, Carbohydrate 24.3 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 25.4 g, SaturatedFat 6.5 g, Sodium 1016.5 mg, Sugar 2.7 g
WW CHICKEN WITH WARM BEAN SALSA
Make and share this Ww Chicken With Warm Bean Salsa recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a large nonstick skillet with cooking spray and heat.
- Saute chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt, and pepper. Turn over and saute until chicken is cooked through, about 3 minutes longer. Sprinkle with all but 1 tablespoon of the cheese.
- Meanwhile, in a small saucepan, bring tomatoes and beans to a boil.
- Serve chicken, topped with black bean salsa, remaining 1 tablespoon of cheese and cilantro.
Nutrition Facts : Calories 257.4, Fat 3.1, SaturatedFat 1.3, Cholesterol 53.8, Sodium 987.6, Carbohydrate 25.2, Fiber 8.6, Sugar 5, Protein 32.3
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