Black Beans & Scallions With Ancho Chicken Breast Recipe
Black Beans & Scallions With Ancho Chicken Breast
Looking for a healthy, flavorful chicken recipe? Look no further than this delicious black bean mash with ancho chicken breast. The tender, juicy meat is rubbed with ancho chile powder, a spice made from dried poblano peppers that adds subtle smokiness and mild heat to the dish.
And if you're worried about ruining your carefully crafted meal plan with calories and fat, don't be - this flavorful chicken is low in both and will help you shed those extra pounds without sacrificing any flavor. So what are you waiting for? Give this crowd-pleasing chicken recipe a try today!
1 tbsp Olive oil (extra virgin)
3 Minced garlic cloves
1 tsp Cumin seeds
2 (15 oz.) Cans of washed low-sodium black beans
¼ tsp Kosher salt
16 Trimmed scallions
3 Medium red bell peppers, thinly sliced
1 ½ cup Extra-virgin olive oil plus 2 teaspoons, divided
¾ tsp Kosher salt, divided
¼ tsp Ground pepper
2 Boneless, skinless chicken breasts 8 oz, trimmed and halved crosswise
1 tsp Ancho chili powder (see recipe note)
½ tsp Cinnamon powder
½ tsp Unsweetened cocoa powder
1 tbsp Brown sugar
Chicken & Vegetables:
In a medium saucepan, heat 1 tablespoon of oil over medium heat. Cook, constantly stirring, for 30 seconds to 1 minute, until garlic and cumin seeds are aromatic and beginning to brown. Cook for 2 to 4 minutes, occasionally stirring, until the beans, lime juice, and ¼ teaspoon salt are heated.
Remove from heat and mash until mostly smooth using a potato masher. Keep ½ cup of the mashed beans refrigerated for later use. To keep the leftover beans warm, cover them.
In a large mixing bowl, combine scallions and bell peppers with 1 ½ teaspoon oil and ¼ teaspoon salt and pepper. Transfer to the baking sheet that has been prepared. Broil for 8 to 12 minutes, tossing twice, until the vegetables are charred.
- In the meantime, wrap the chicken in two large pieces of plastic wrap, pounded to an even ½ -inch thickness with the smooth side of a meat mallet or a heavy saucepan.
- Combine the chile powder, cinnamon, cocoa, brown sugar, and the remaining ½ teaspoon of salt in a small bowl. Brush the remaining 2 teaspoons of oil on both sides of the chicken and coat both sides with the spice mixture.
Preheat a big grill pan or skillet over medium-high heat, coated with cooking spray. Reduce to medium-low heat and add half of the chicken. Cook for 2 to 4 minutes per side, or until an instant-read thermometer inserted in the thickest section registers 165 degrees F. Continue with the remaining chicken, lowering the heat as needed.
To serve, spoon about ⅔ cup of beans onto each of four dinner plates and top with scallions, bell peppers, and chicken.
Ancho chiles, also known as dried poblano peppers, are among Mexico's most popular dried chiles; ancho chile powder has a mild, sweet-spicy flavor. Look for it in supermarkets or Mexican grocers near the specialty spices.
Make black bean tacos with leftovers for lunch: On 2 corn tortillas, spread ½ cup of remaining beans. ¼ cup chopped romaine lettuce and tomato, 1 tablespoon shredded Cheddar cheese, 1 tablespoon tomato salsa, and a squeeze of lime juice on each taco 1 person.