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Blackened Chicken and Beans Recipe

Blackened Chicken and Beans Recipe

My husband loves any spicy food. But this is one quick-fix and low-fat recipe we can both enjoy. While the chicken cooks, put together individual salads of packaged shredded lettuce, chopped tomatoes and avocado with a sprinkling of shredded cheddar cheese. Dinner's done! —Christine Zongker, Spring Hill, Kansas
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon canola oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup chunky salsa


  • 1. Combine the chili powder, salt and pepper; rub over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
  • 2. Add the beans, corn and salsa to the pan; heat through. Serve with chicken. Yield: 4 servings.

Nutritional Facts

1 chicken breast half with 3/4 cup bean mixture equals 297 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 697 mg sodium, 30 g carbohydrate, 10 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Reviews for Blackened Chicken and Beans

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Reviewed Dec. 8, 2015

""Soo yummieee

i recently found one of best recipe site for all type of chicken recipes""

Reviewed Oct. 21, 2015

"AMAZING!!! So moist, great flavor, low in fat and calories."

Reviewed Apr. 3, 2013

"Love this easy recipe. I butterfly two chicken breasts then cut them in half to cut the cooking time. Any leftovers I use in a quesadilla with cheese. Yum."

Reviewed Feb. 11, 2013

"I couldn't believe how quick and easy this dinner was. I used can mexican corn instead of frozen, chicken strips instead of breasts, and fresh salsa from my Publix deli department. Really good and perfect for a night when you need to get dinner on the table quick."

Reviewed Nov. 13, 2011

"I thought this sounded good but might be lacking in flavor so I made a few additions. I added 2 cloves of garlic, 1/2 diced white onion, 1 piece of chopped bacon for flavor, and 2 mushrooms sliced.

I sauteed the bacon first then put on a plate to drain. Then I browned the chicken on both sides and transfered to plate. I Then sauteed the onion, garlic, and mushroom.
Add remaining ingredients and return bacon and chicken to pan and simmer for 10 minutes. I also garnished with a little lite sour cream and fresh chopped cilantro. This was delicious! My husband loved it!"

Reviewed Oct. 3, 2011

"Although, many people like this recipe, I really didn't like it. If you don't really like chilly powder and a lot of beans, you won't like it that much. I thought the salsa would be good, but I guess you really have to like beans to like it."

Reviewed Oct. 2, 2011

"Quick fix indeed! I doubled the bean mixture and used medium salsa. Served with a side salad, as recommended, and it was a delicious, fast meal after a busy day."

Reviewed May. 10, 2011

"This recipe is really good and super easy; I am watching my fat, calories, fiber, etc. so this was a great choice for me and I will definitely make it again!"

Reviewed Mar. 18, 2011

"This is a very simple recipe. It was very tasty! Will definitely make it again!"

Reviewed Mar. 10, 2011

"Great and Easy recipe! I have made this recipe with boneless, skinless chicken thighs, also. My husband and I like dark meat, too. I have also added garlic powder to the chicken. I have substituted the oil for bacon grease from 2 slices of cut up bacon and used the bacon pieces to spread on top before serving. I have added garlic powder, onion powder and a pinch of salt and pepper to the beans and corn and allowed to cook for 2 minutes before adding the salsa.

No matter how you make it, it turns out GREAT! DELICIOUS..."

Reviewed Mar. 7, 2011

"I made this recipe for my family tonight and everyone loved it! I doubled the chili powder mixture though and used mild salsa. Already had requests for this recipe and I plan on adding it to my frequent chicken recipes!"

Reviewed Mar. 3, 2011

"My fussy husband even loved this. Only the two of us so I only used 2 Chicken Breasts. But made the recipe same. I did add garlic. Only request from him was use HOT salsa next time. Yummy Yummy Yummy"

Reviewed Mar. 3, 2011

"I have a toddler who loved the bean and corn mixture. The leftover chicken was shredded, I mixed everything together, put it on a tortilla with some cheese and it was good the second time around as well."

Reviewed Feb. 8, 2011

"It had flavor, but very bland to my pallet. Dont get me wrong, it was good but not to my standard of taste."

Reviewed Feb. 2, 2011

"My husband and I really liked this dish. Leftovers would make great chicken enchiladas."

Reviewed Jan. 29, 2011

"Very good!"

Reviewed Jan. 2, 2011

"Wonderful...they whole family loved it!"

Reviewed Nov. 13, 2010

"A little cheese-a little sour cream...really good."

Reviewed Apr. 7, 2010

"DELICIOUS.... I have never made blackened chicken and never planned on it because I thought it was a very spicy dish. My sister got this recipe and tried it and her family loved it. So I decided to give it a try. I used only 1 tsp of the chilli powder and 1 tsp of papricka in place of the 2nd tsp of chilli powder. It was so delicious... My 4 year old gobbled it right down and wanted more. I love that she loved it so much especially since it didnt have any breading on it. I used olive oil and browned the chicken in the frying pan and then placed it in the oven on 350 for a bit to cook thru without drying it out. Thanks for such a light great tasting recipe!"

Reviewed Mar. 10, 2010

"I meant to give this four stars. Why can't I change my own rating??"

Reviewed Sep. 22, 2009

"mmmmmmmmmm - delish! so easy to make too. luv it!"

Reviewed Mar. 10, 2009

"One of best tasting recipes I have tried."

Reviewed Jul. 26, 2008

"6 points"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.