Ancho Chicken Breast with Black Beans, Bell Peppers & Scallions

• Gluten free

• Meat

  • 2 8-ounce boneless, skinless chicken breasts, boneless skinless

• Produce

  • 1 Beans
  • 2 (15 ounce cans Black beans, low sodium
  • 1 Chicken & vegetables
  • 3 cloves Garlic
  • 1 Lime, Juice of
  • 3 Red bell peppers, medium
  • 16 Scallions

• Baking & Spices

  • 1 tsp Ancho chile powder
  • 1 tsp Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cocoa powder, unsweetened
  • 1 tsp Kosher salt
  • 1/4 tsp Pepper, ground

• Oils & Vinegars

  • 2 tsp 1 1/2 tablespoons extra-virgin olive oil plus, extra-virgin
  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin seeds

Found on eatingwell.com

Description

Ingredients

• Beans
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon cumin seeds
• 2 (15 ounce) cans low-sodium black beans, rinsed
• Juice of 1 lime
• ¼ teaspoon kosher salt
• Chicken & Vegetables
• 16 scallions, trimmed
• 3 medium red bell peppers, cut into 1-inch strips
• 1½ tablespoons extra-virgin olive oil plus 2 teaspoons, divided
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon ground pepper
• 2 (8 ounce) boneless, skinless chicken breasts, trimmed and halved crosswise
• 1 teaspoon ancho chile powder (see Tips)
• ½ teaspoon ground cinnamon
• ½ teaspoon unsweetened cocoa powder
• 1 teaspoon brown sugar

Directions

• To prepare beans: Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and cumin seeds; cook, stirring, until fragrant and starting to brown, 30 seconds to 1 minute. Stir in beans, lime juice and ¼ teaspoon salt and cook until hot, 2 to 4 minutes. Remove from heat and mash with a potato masher until mostly smooth. Refrigerate ½ cup of the mashed beans for another use (see Tips, below). Cover the remaining beans to keep warm. To prepare chicken & vegetables: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil. Toss scallions and bell peppers in a large bowl with 1½ tablespoons oil and ¼ teaspoon each salt and pepper. Transfer to the prepared baking sheet. Broil, stirring twice, until the vegetables are charred, 8 to 12 minutes. Meanwhile, place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even ½-inch thickness. Combine chile powder, cinnamon, cocoa, brown sugar and the remaining ½ teaspoon salt in a small bowl. Brush both sides of the chicken with the remaining 2 teaspoons oil and coat both sides with the spice mixture. Coat a large grill pan or skillet with cooking spray and heat over medium-high heat. Reduce heat to medium and add half the chicken. Cook until an instant-read thermometer inserted in the thickest part registers 165°F, 2 to 4 minutes per side. Repeat with the remaining chicken, reducing the heat if necessary. Place about ⅔ cup of the beans on each of 4 dinner plates and top each portion with scallions, bell peppers and chicken.

Nutrition