Cilantro-Lime Chicken with Charred Black Beans
Ingredients
- 1½ poundchicken breast
- 2 can (15 oz each)black beans
- 2lime
- ·cilantro
- 4 clovegarlic
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 2 limes.
- 03
Roughly chop a large handful of cilantro.
Method
- 01
Pat chicken dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a cutting board.
- 03
In the same skillet, add the remaining 1 tablespoon olive oil. Add minced garlic and cook 30 seconds until fragrant.
- 04
Drain and rinse black beans, then add to the skillet with 1 teaspoon cumin. Cook 3–4 minutes, stirring occasionally, until beans are heated through and starting to char at the edges.
- 05
Juice the limes into the skillet, then stir in most of the cilantro (reserve some for garnish). Taste and adjust salt and pepper as needed.
- 06
Slice chicken and serve over the beans. Garnish with remaining cilantro and a pinch of red pepper flakes.
Spice Tips
For extra heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. If you prefer deeper smokiness, try ancho chili powder in place of or alongside the smoked paprika.
Serve with lime wedges and warm tortillas or over rice to soak up the zesty pan sauce. Keeps well refrigerated for up to 3 days.