January of 2011
Prep time: 10 Minutes
Cook time: 20 Minutes
Makes: 4 Servings
3 tablespoons diced yellow onions
1/2 teaspoon minced garlic
1 14-ounce can black beans, rinsed and drained
2 teaspoons ground chipotle chili
1 cup chicken stock
1/4 cup diced tomatoes
1/2 teaspoon minced fresh cilantro
1 teaspoon sea salt
1 tablespoon extra virgin olive oil
2 tablespoons chili powder
4 4-ounce skinless, boneless chicken breast halves
Lightly spray a large saucepan with cooking spray. Saute onions and garlic over medium heat until onions are translucent. Add the beans, chipotle, chicken stock, tomatoes, cilantro, and salt; simmer 15 to 20 minutes, or until the beans are slightly thickened. Remove from heat and let cool slightly. Puree half the bean mixture in a blender or food processor; place in a bowl with the rest of the beans and mix together.
Preheat the broiler.
Combine the olive oil and chili powder in a small bowl; mix to form a paste. Rub the paste over the chicken breasts.
roil the chicken 3 to 5 minutes per side, or until no longer pink. Top with the black bean sauce.
Nutrition facts per serving:
330 calories, 37g protein, 29g carbohydrate, 8g fat (3g saturated), 11g fiber