Monday, October 18, 2010

Southwest Chicken, Broccoli

This is a little different than the other chicken with black beans and corn that I've made in the past. Depending on how hungry you are, this makes 2-4 servings.


1 pound boneless skinless chicken breasts
salt and pepper to taste
1 can (10 oz) diced tomatoes with green chiles
1 can (15 oz) black beans (I use Bush's Seasoned Black Beans, drained but not rinsed)
1 can (8.75 ounces) corn (drained) or frozen corn
Dash of cumin (optional)
Chopped cilantro (optional)

Pat chicken breasts dry. Spray with non-stick cooking spray and season with salt and pepper on both sides.

Over med-high heat, heat skillet. Spray with non-stick spray. Place chicken in pan and brown chicken on both sides, turning once.

Add tomatoes, beans, and corn to pan. Reduce heat and let simmer 15-20 minutes (turning once during cooking time) until chicken is cooked.

Remove chicken from pan. Add a few dashes of cumin and stir. Add chopped cilantro (as much as you like).

Broccoli: we're fans of broccolini which has a more "buttery" flavor. We steamed it with a little water in the microwave for about 5 minutes and seasoned it with salt and pepper.

Rating: It's a trifecta of cooking...Uber easy to make....Delicious....and Filling! Can you ask for anything more?

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