Serves 4
Seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
Chicken
- 2 chicken breasts
- 2 tablespoons oil
- ½ cup canned black beans, drained and rinsed
- ½ cup fresh diced tomatoes, excess liquid discarded
- ¼ cup whole kernel corn
- 1 cup cheddar cheese, shredded
- ¼ cup chopped cilantro, for garnish
- ¼ lime wedge
- White rice for serving, if desired
Preheat an oven-safe skillet over medium-high heat, and preheat the oven to 425 degrees F.
Prepare the seasoning by combining all the ingredients together in a small bowl.
Halve the chicken breasts lengthwise, and season with prepared seasoning on both sides of each piece.
Coat the surface of the preheated skillet with oil. Place the seasoned chicken into the pan. Cook until golden brown on one side, then flip to cook the other side. Cook for 4 to 5 minutes on each side, depending on the thickness of the chicken.
Top chicken with black beans, diced tomatoes, and cheddar cheese, then place back in the oven. Once cheese is melted, remove from oven and garnish with fresh cilantro and a squeeze of lime.
Serve warm with rice, if desired.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
Deborah Farmer
