Delish! Cory and I have loved it since January 2009
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 cloves garlic minced
- 1/2 cup onion chopped
- 1/4 cup cilantro chopped
- 1 tablespoon canola oil divided
- 3/4 teaspoon ground coriander
- 1/8 teaspoon ground red pepper
- 4 chicken breasts
- 1/3 cup plum tomatoes chopped
- 2 tablespoon lime juice
- 1 16-oz can black beans rinsed and drained
- 1 9-oz can corn grated
- Carbohydrate 42.3809995833333 g
- Cholesterol 547.52 mg
- Fat 16.9388789583333 g
- Fiber 12.3542435812292 g
- Protein 230.621135416667 g
- Saturated Fat 3.70613541666667 g
- Serving Size 1 1 Serving (1157g)
- Sodium 628.343833333333 mg
- Sugar 30.0267560021041 g
- Trans Fat 3.52240216666667 g
- Calories 1289 calories
Step-by-step
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.
- While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat. Add onion to pan; saute 1 minute. Add garlic to pan; saute 30 seconds. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well. Serve with chicken.
Operating within a thirty-minute window requires parallel execution between the sauté pan and the mixing bowl. Ground spices like cumin and coriander bloom rapidly in heated fat, releasing volatile oils that penetrate the exterior of the poultry while it sears for precisely seven minutes per side over medium-high heat. Achieving an internal temperature of 165 degrees Fahrenheit ensures the white meat remains juicy without sacrificing the golden crust.
Strategic Pairings and Adjustments
Serving this spiced protein alongside a bed of cilantro-lime brown rice or warm corn tortillas provides a neutral starch base that absorbs the bright acidity of the lime juice and tomato mixture. Black beans and grated corn add textural contrast, marrying the soft bite of the meat with fibrous bulk.
- Substitute canned pinto beans for black beans at a 1:1 ratio if a starchier texture is preferred, keeping in mind that the overall sauce will taste earthier.
- Store leftover salsa in a sealed glass container for up to 48 hours; drain excess liquid through a mesh sieve before reuse to prevent sogginess.
- Replace fresh plum tomatoes with canned fire-roasted diced tomatoes only if drained thoroughly, though fresh produce yields better structural integrity.
