Sautéed chicken breasts are topped with salsa verde, cheese, and avocado and served with an easy black bean side dish.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4
Author Christin Mahrlig
Ingredients
1can black beans,drained
1/2onion,diced
1/2tablespooncanola oil
1/2teaspooncumin
1/2teaspoonchili powder
1teaspoonfinely minced pickled jalapeno peppers
1tablespoonlime juice
4boneless chicken breasts
1/2tablespooncanola oil
1cupsalsa verde,I used Guy Fieri’s Salsa Verde
1cupshredded pepper jack cheese
1avocado,diced
fresh cilantro,chopped
Instructions
Preheat oven to 425 degrees.
Heat 1/2 tablespoon oil in medium saucepan. Add onion and saute until soft.
Add cumin and chili powder. Stir to distribute and add beans.
Once beans are heated through, add lime juice and pickled jalapenos. Season with salt and pepper. Remove from heat.
Heat remaining 1/2 tablespoon oil in an oven-proof skillet over medium high. Season chicken with salt and pepper and cook in pan for 3-4 minutes on each side.
Spoon salsa over chicken, sprinkle with cheese, and place in oven. Bake until chicken is cooked through, 3-5 minutes.
Spoon beans onto plate, top with chicken. Sprinkle with diced avocado and cilantro.