NEXT RECIPE >

Blackened Chicken and Beans Recipe
Blackened Chicken and Beans Recipe photo by Taste of Home
Next Recipe

Blackened Chicken and Beans Recipe

Read Reviews
4.5 23 27
Publisher Photo
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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

1 chicken breast half with 3/4 cup bean mixture: 297 calories, 7g fat (1g saturated fat), 63mg cholesterol, 697mg sodium, 26g carbohydrate (4g sugars, 8g fiber), 29g protein Diabetic Exchanges:1-1/2 starch, 3 lean meat 1 fat

Directions

  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.
Originally published as Blackened Chicken and Beans in Light & Tasty December/January 2006, p42

Sweet White Wine

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


Reviews for Blackened Chicken and Beans

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (3)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
melgoody03
Reviewed Jul. 18, 2016

"Great recipe! My family loved this dish."

MY REVIEW
dawnrosanne
Reviewed Oct. 21, 2015

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

MY REVIEW
pamfwells
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."

MY REVIEW
MelodyMahala
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."

MY REVIEW
mkarss
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!"

MY REVIEW
kriswife
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."

MY REVIEW
Mrs. Cowan
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."

MY REVIEW
Ekdaughrity
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!"

MY REVIEW
Trudybird
Reviewed Mar. 18, 2011

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

MY REVIEW
dmerrit
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..."

Loading Image