Cilantro-Lime Chicken with White Beans and Charred Tomatoes
Ingredients
- 1½ poundsboneless, skinless chicken breasts
- 2 cans (15 oz each)canned white beans
- 1½ poundscherry tomatoes
- 1red onion
- ·cilantro
- 2lime
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- ½ teaspooncumin
Prep
- 01
Dice 1 red onion into thin half-moons.
- 02
Mince 3 cloves garlic.
- 03
Juice 2 limes.
- 04
Roughly chop a large handful of fresh cilantro.
Method
- 01
Pat chicken breasts dry and season generously with salt, pepper, and cumin.
- 02
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, 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 remaining 1 1/2 tablespoons olive oil. Add cherry tomatoes and a pinch of salt. Cook, stirring occasionally, for 4–5 minutes until they blister and soften. Remove from heat.
- 04
Drain and rinse the white beans. Add them to the skillet with the tomatoes. Pour in the lime juice and toss gently to combine.
- 05
Slice the cooked chicken and add it back to the skillet. Fold in most of the cilantro, saving some for garnish. Taste and adjust seasoning with salt and pepper.
- 06
Serve warm, topped with remaining fresh cilantro and sliced red onion. Garnish with lime wedges if desired.
Spice Tips
For subtle warmth, add 1/4 teaspoon smoked paprika when seasoning the chicken. For a kick of heat, sprinkle red pepper flakes over the finished dish. A dash of hot sauce or a fresh jalapeño slice works beautifully too.