SOCIAL MEDIA

January 20, 2014

Recipe: Gluten Free Cumin Chicken with Black Beans

My husband recently starting cooking dinner once a week for our family. IT IS WONDERFUL! ;) 
Here is the dish he cooked for us last week. He found the recipe on Real Simple Recipes and tweaked it to fit our dietary needs and tastes. 

Ingredients:

  • 2 boneless, skinless chicken breast halves
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 cups canned black beans, rinsed and drained (you can sub for dry beans and soak them overnight)
  • 1 1/2 cups frozen corn kernels, thawed (can sub for fresh, organic corn)
  • 1 1/4 cups cherry tomato halves
  • 2 scallions, thinly sliced
  • 2 tablespoons coarsely chopped cilantro
  • 2 teaspoons red wine vinegar
  • kosher salt and black pepper


 photo c0d6b84b-23eb-4b6a-955c-f9726780f267_zpsce8e2967.jpg

Directions:

  1. Place the chicken between 2 sheets of plastic wrap. Pound with a mallet to ½-inch thickness. Combine the cumin with the cayenne and rub over the chicken.
  2. Heat the oil in a large skillet over medium heat. Sauté the chicken for 4 minutes per side. Transfer to a cutting board.
  3. Return the skillet with the pan drippings to medium heat. Add the onion and jalapeño. Cook, stirring, for 1 minute.
  4. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until just heated through. Remove from heat.
  5. Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.

This was such a yummy meal! 
The house smelled amazing and we all enjoyed this dish so much. I hope you try it! 
Post a Comment