Black Beans and Lime Spicy Chicken

This dish is made with one of my favorite basic chicken recipes using spices right out of the pantry. 

I like to keep frozen chicken breasts on hand to use for quick dishes like this one.

Cans of black beans are another great pantry item to have on hand for making quick meals and they add such a nice color when combined with other ingredients.

This delicious recipe can be served with a side salad, or tortilla chips and guacamole. Or just as a one-dish meal.

Here’s how to make it.

For the Chicken:

Cut the chicken into thin strips.

Mix the chicken with all of the spices.

Drizzle some olive oil in a skillet.

Add the chicken to the oil and cook until lightly browned.

For the Tortilla Strip Garnish:

To make the tortilla chip garnish, cut the tortillas into strips and fry them in a small pan of oil until they are brown.

After they are brown lay the strips on a paper towel and set aside.

For the Black Beans:

You can either warm the black beans in a small pot right before assembling the dish…..or you can assemble the dish and put the serving dish into the microwave to warm up the beans.

For the Assembly:

In a serving bowl, add the black beans (use ½ of the can for each serving and use a slotted spoon so that not too much of the black bean liquid goes into the serving bowl).

If you didn’t warm up the beans in a small pot first, warm them up real quick in the microwave after putting them in the serving dish.

Lay pieces of the warm chicken over the black beans.

Grate the cheese.

Add the cheese (1/4 cup per serving).

For each serving, cut a lime into quarters and squeeze the juice of 3 of the quarters over the black beans, chicken and cheese.

Dice the tomatoes.

Then top with the tomatoes, a bit of the sour cream, the tortilla chips, and then the rest of the sour cream.

Garnish with the chives or chopped green onions and any leftover shredded cheese if you have it.

Enjoy!

Print Recipe

Black Beans and Lime Spicy Chicken

Yield: Serves 2

Ingredients:

For the Chicken:
2 boneless chicken breasts
¼ teaspoon ground cumin
¼ teaspoon ground red pepper (cayenne)
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground pepper
1 tablespoon Olive oil

For the Dish:
1 can of black beans (approx. 15 ounces)
½ cup shredded cheddar cheese
1 tomato – diced
2 corn tortillas
2 limes
4 tablespoons sour cream
1 tablespoon chopped chives or green onions for garnish
2 tablespoons Canola oil

Directions:

For the Chicken: Cut the chicken into thin strips and add to a medium size bowl. Add in the spices and mix the chicken with the spices. Drizzle some olive oil in a skillet. Add the chicken to the oil and cook until lightly browned.

For the Tortilla Chip Topping: cut the tortillas into strips and fry them in a small pan of oil until they are brown. After they are brown lay the strips on a paper towel and set aside.

For the Black Beans: You can either warm the black beans in a small pot right before assembling the dish…..or you can assemble the dish and put the serving dish into the microwave to warm up the beans

For the Dish: In a serving bowl, add the black beans (use ½ of the can for each serving and use a slotted spoon so that not too much of the black bean liquid goes into the serving bowl). If you didn’t warm up the beans in a small pot first, warm them up real quick in the microwave after putting them in the serving dish.

Lay pieces of the warm chicken over the black beans. Grate the cheese and add it on top of the chicken. For each serving, cut a lime into quarters and squeeze the juice of 3 of the quarters over the black beans, chicken and cheese. Dice the tomatoes and add to the top of the cheese.

Then top with sour cream and the tortilla chips. Garnish with the chives or chopped green onions and any leftover shredded cheese if you have it.