Cumin Chicken with Black Beans

Cumin-seasoned chicken breasts top a black bean, tomato, and corn mixture in this weeknight dish that's prepared in under 30 minutes.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 454 Calories

Ingredients

• 3 tablespoons water
• 2 tablespoons olive oil
• ¼ teaspoon cayenne pepper
• salt and ground black pepper to taste
• 2 teaspoons red wine vinegar
• 1 teaspoon ground cumin
• ½ cup chopped red bell pepper
• 2 skinless, boneless chicken breast halves
• ½ cup chopped red onion
• 4 tablespoons chopped fresh cilantro
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 avocado, sliced
• 1 (29 ounce) can black beans, rinsed and drained
• 1 cup frozen corn kernels, or more to taste

Recipe Instructions

Step 1

Place chicken between 2 sheets of plastic wrap. Pound to 1/2-inch thickness using a mallet. Combine cumin and cayenne in a small bowl and rub over chicken.

Step 2

Heat oil over medium heat in a large skillet. Cook and stir chicken in the hot oil until browned and no longer pink in the center, about 4 minutes per side. Transfer chicken to a cutting board.

Step 3

Return the skillet with its drippings to medium heat. Add diced tomatoes, onion, and bell pepper. Cook and stir for 1 minute. Stir in beans, corn, and water until just heated through, 1 to 2 minutes. Remove from heat.

Step 4

Transfer tomato mixture to a serving bowl and toss with cilantro and red wine vinegar. Season with salt and pepper. Slice chicken and arrange with avocado on top of beans.