Tangy Chicken Breasts Baked with Black Bean Salsa
| Yield: | 4 Servings |
| Categories: | Chicken |
| DIVIDER | --Marinated Chicken Breasts | |
| 2 | tb | Fresh lime juice; or lemon juice |
| 1 | tb | Ground cumin |
| 1 | tb | Ground coriander |
| 2 | ts | Salt |
| 2 | ts | Freshly ground black pepper |
| 4 | Skinned and boned chicken breast halves | |
| DIVIDER | -- Salsa | |
| 15 | oz | Black beans, canned; rinsed and drained |
| 2 | Onions; cut into eighths | |
| 3 | Yellow squash; cut into 1" chunks | |
| 3 | Zucchini; cut into 1" chunks | |
| 4 | Garlic cloves; peeled and sliced | |
| 1 | lb | Fresh tomatoes; cut into wedges |
| 3 | tb | Fresh cilantro leaves; coarsely chopped |
| Salt and pepper |
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