Cumin Chicken With Black Bean Sauce

Ingredients

• 8 ounces boneless, skinless chicken breasts
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 15-ounce can no-salt-added black beans
• 1 large clove garlic
• ½ to 1 Serrano chili
• 2 tomatillos, to yield 3 tablespoons chopped
• Few sprigs cilantro, to yield 2 tablespoons chopped
• 1 small onion, to yield 1 tablespoon chopped
• 1 small green pepper, to yield 4 teaspoons chopped
• 2 teaspoons lime juice
• ⅛ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    349 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 15 grams dietary fiber; 1 gram sugars; 39 grams protein; 82 milligrams cholesterol; 494 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Preheat broiler, if using. Wash and dry the chicken, and rub the breasts on both sides with cumin and coriander.
2. Rinse and drain the beans.
3. Turn on the food processor, and put garlic through feed tube. Wash, trim and seed the chili, add as much as you like to the food processor and process until finely chopped. Chop the tomatillos. Wash and chop the cilantro. Chop the onion and the green pepper.
4. To the garlic and chili in the food processor add the beans, tomatillos, cilantro, onion, green pepper, lime juice, salt and pepper, and process until mixture is pureed.
5. Prepare stove-top grill, if using. Broil or grill chicken, browning on both sides and cooking until chicken is no longer pink, about 10 minutes.
6. Heat the bean puree in a pot slowly until warm.
7. Place the bean puree in the middle of each of two dinner plates. Place the chicken on top, and top with mango salsa.

30 minutes