I have made this recipe for years, even when not eating OP. I thought I originally got it on this site but don't see it now. I would love to give someone credit for it because it is great!
Zesty Chicken and Black Beans
2 teasp cumin
1/2 teasp oregano
3/4 teasp salt - divided
1/4 teasp pepper
1 tablespoon cooking oil
4 boneless, skinless chicken breast halves
1 green pepper, diced (sometimes I use another color)
1 onion, chopped
1 can (14 oz.) diced tomatoes with jalapenos (like Rotel)
1 can (15 oz) black beans, rinsed and drained
Preheat oven to 400 degrees. Combine cumin, oregano 1/2 tsp. salt, and pepper in cup. Rub spices on chicken.
Heat oil in large ovenproof skillet with tight fitting lid. Add chicken and cook over high heat 3 minutes per side or until browned. Remove from skillet and set aside.
Remove all but 1 teasp drippings from skillet (although I never have that much); add bell pepper and onion. Cook over medium-high heat until vegetables are golden, about 4 minutes. Add tomatoes, beans and remaining 1/4 teaspoon salt; bring to a boil.
Return chicken to skillet; transfer skillet to oven, cover and bake until done.
Notes: I don't have a good skillet that works on the stovetop and in oven so use a nonstick for browning and them just bake in a casserole dish with foil on top. I also often leave out all salt since DH is supposed to watch his. Sometimes I double everything and use 6 breast halves. We like the bean/meat ratio and will eat the leftovers. If you like, you can serve with some shredded cheese on top and/or sour cream.
MOD Note: Cooking time is 20 to 30 minutes depending on size of breasts. Butterfly them if they are thick.
