• 41ae85061b5c973da16f2794e03286cf

Margarita Chicken

Our version of margarita chicken, a meal that you can have on the table in 20 minutes, contains all the same bells and whistles (Cheese! Salsa! Sizzle!), minus all the added calories and dollars spent on eating at a restaurant.

Prep
Cook
Serves 4people
Ingredients
1
⁄2 can (14–16 oz) black beans, drained
1
⁄4 tsp cumin
Juice of 1 lime
Salt and black pepper to taste
1
⁄2 Tbsp canola or olive oil
4
boneless, skinless chicken breasts (6 oz each)
1
cup prepared salsa, preferably salsa verde (Made from tomatillos, onions, jalapeños, and lime, salsa verde strikes a perfect balance between acidity and spice, brightening and intensifying flavors in everything it touches.)
1
cup shredded Pepper Jack cheese
Chopped fresh cilantro
Directions
1.
Preheat the oven to 450°F.
2.
Combine the black beans and cumin in a saucepan and heat all the way through.
3.
Squeeze in the lime juice and adjust the seasoning with salt and pepper.
4.
Remove from heat, but warm before serving.
5.
Heat the oil in a large skillet over medium-high heat.
6.
Season the chicken all over with salt and pepper and sear in the hot pan for 3 to 4 minutes on the first side, until a nice crust develops, then flip.
7.
Cook for another 3 to 4 minutes, then spoon the salsa over the meat, top with the cheese, and place in the oven.
8.
Bake until the chicken is cooked through and the cheese is fully melted and bubbling, no more than 5 minutes.
9.
Divide the beans among 4 plates, top with the chicken, and garnish with cilantro.

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