ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY
Here's what you need: chicken thighs, white rice, chicken broth, olive oil, onion, garlic, fresh cilantro, black beans, lime, salt, pepper
Provided by Nathan Ng
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season both sides of the chicken thighs with salt and pepper.
- In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
- Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
- Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
- Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
- Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
- Serve the chicken over rice and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 8 grams, Protein 39 grams, Sugar 4 grams
FIESTA CHICKEN AND BLACK BEANS
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- 2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
- 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.
FIESTA CHICKEN AND BLACK BEANS
Steps:
- 1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- 2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
- 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.
CHICKEN AND BLACK BEAN SOUP
This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.
Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
FIESTA CHICKEN AND BLACK BEANS
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
- Divide chicken among serving plates; top with black bean mixture. Serve warm.
ZESTY CHICKEN AND BLACK BEAN SALAD - STARBUCKS COPYCAT
I've created my favorite Starbucks salad at home! I can enjoy it any time and not pay the high price! Enjoy!
Provided by thatgirlcancook
Categories Salad Dressings
Time 15m
Yield 4 hearty salads, 4 serving(s)
Number Of Ingredients 15
Steps:
- Place first 7 ingredients into a cruet or shaker.
- Shake until well blended. Set aside.
- Divide quinoa onto individual plates or bowls.
- Divide salad greens and layer on top of quinoa.
- Divide tomatoes, black beans, corn, jicama, and feta cheese on top of each salad.
- Layer sliced chicken breast on top.
- Drizzle with salad dressing.
- Enjoy!
BLACKENED CHICKEN AND BEANS
My husband loves any spicy food, and this is one quick-fix recipe we can both agree on. As the chicken cooks, whip up salads of lettuce, tomato, avocado and shredded cheddar cheese. Dinner's done! -Christine Zongker, Spring Hill, Kansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Combine the chili powder, salt and pepper; rub over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the beans, corn and salsa to the pan; heat through. Serve with chicken.
Nutrition Facts : Calories 297 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 697mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 8g fiber), Protein 29g protein. Diabetic Exchanges
ZESTY CHICKEN WITH BLACK BEANS
Spicy rub on chicken thighs with black beans and tomatoes, served over rice. This makes a great weeknight dinner with a Cuban flavor!
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F Combine cumin, oregano, 1/2 tsp. salt, and pepper in cup. Rinse chicken; pat dry with paper towels. Rub spices onto chicken. Wash hands.
- Heat large nonstick skillet with tight-fitting lid. Add chicken, skin-side down, and cook over high heat 3 minutes per side or until browned. Remove chicken from skillet and set aside.
- Remove all but 1 tsp. drippings from skillet; add bell pepper and onion. Cook over medium-high heat until vegetables are golden, 4 minutes. Add diced tomatoes, beans, and remaining 1/4 tsp. salt; bring to a boil.
- Return chicken to skillet; transfer skillet to oven, cover and bake 20 minutes or until juices run clear when thickest part of chicken is pierced or temperature on instant-read thermometer reaches 180 degrees F. Serve with rice. (Refrigerate leftovers.)
Nutrition Facts : Calories 572.9 calories, Carbohydrate 72.5 g, Cholesterol 100 mg, Fat 20.3 g, Fiber 2.9 g, Protein 24 g, SaturatedFat 6 g, Sodium 652.4 mg, Sugar 1.4 g
ZESTY CHICKEN WITH BLACK BEANS
Make and share this Zesty Chicken With Black Beans recipe from Food.com.
Provided by LARavenscroft
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Combine cumin, oregano, and 1/2 teaspoons salt in cup.
- Rinse chicken and pat dry with paper towels.
- Rub spices onto chicken.
- Heat oil in a large ovenproof skillet with tight-fitting lid (iron skillet works good).
- Add chicken and cook over high heat 3 minutes per side or until browned.
- Remove chicken from skillet and set aside.
- Remove all but 1 teaspoon drippings from skillet; add bell pepper and onion.
- Cook over medium-high heat until vegetables are golden, 4 minutes.
- Add diced tomatoes, beans, and remaining 1/4 teaspoons salt; bring to a boil.
- Return chicken to skillet; transfer skillet to oven, cover and bake 20 minutes or until juices run clear when thickest part of chicken is pierced or temperature on instant-read thermometer reaches 180°F.
Nutrition Facts : Calories 294.2, Fat 10.9, SaturatedFat 2.5, Cholesterol 46.4, Sodium 884.5, Carbohydrate 26.8, Fiber 8, Sugar 2.2, Protein 23.4
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