Blackened Chicken and Beans Recipe

4.5 23 27
Blackened Chicken and Beans Recipe
Blackened Chicken and Beans Recipe photo by Taste of Home
Publisher Photo

Blackened Chicken and Beans Recipe

Read Reviews
4.5 23 27
Publisher Photo
My husband loves any spicy food, and this is one quick-fix recipe we can both agree on. As the chicken cooks, whip up salads of lettuce, tomato, avocado and shredded cheddar cheese. Dinner's done! —Christine Zongker, Spring Hill, Kansas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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, thawed
  • 1 cup chunky salsa

Directions

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 meat thermometer 170°. Remove and keep warm.
Add the beans, corn and salsa to skillet; bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through. Transfer to a serving dish; serve with chicken. Yield: 4 servings.
Originally published as Blackened Chicken and Beans in Light & Tasty December/January 2006, p42

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: 3 lean meat, 1-1/2 starch, 1 fat.

  • 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, thawed
  • 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 meat thermometer 170°. Remove and keep warm.
  2. Add the beans, corn and salsa to skillet; bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through. Transfer to a serving dish; serve with chicken. Yield: 4 servings.
Originally published as Blackened Chicken and Beans in Light & Tasty December/January 2006, p42

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Reviews forBlackened Chicken and Beans

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melgoody03 User ID: 6752019 250598
Reviewed Jul. 18, 2016

"Great recipe! My family loved this dish."

MY REVIEW
dawnrosanne User ID: 1014810 235376
Reviewed Oct. 21, 2015

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

MY REVIEW
pamfwells User ID: 4706345 143440
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 User ID: 4582527 142884
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 User ID: 6327343 120145
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 User ID: 4712691 55614
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 User ID: 5400585 149053
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 User ID: 4972124 136621
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 User ID: 5739222 142882
Reviewed Mar. 18, 2011

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

MY REVIEW
dmerrit User ID: 5808221 55612
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..."

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