Categories: Meals
Ingredients
- Beans:
- 1 tbsp. olive oil
- 3 garlic cloves, minced
- 1 tsp cumin seeds
- 2- 15 oz. cans black beans, rinsed
- Juice of 1 lime
- 1/4 tsp kosher salt
- Chicken & Vegetables:
- 16 scallions, trimmed
- 3 medium red bell peppers, cut into 1-inch strips
- 1 1/2 tbsp. olive oil plus 2 tsp, divided
- 3/4 tsp kosher salt, divided
- 1/4 tsp black pepper
- 2 chicken breasts, trimmed and halved crosswise
- 1 tsp ancho chile powder
- 1/2 tsp ground cinnamon
- 1/2 tsp unsweetened cocoa powder
- 1 tsp brown sugar
Directions
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To prepare beans: Heat 1 tbsp. oil in a medium saucepan over medium heat. Add garlic and cumin seeds; cook, stirring, until fragrant and starting to brown, 30 seconds to 1 minute. Stir in beans, lime juice, and 1/4 tsp salt and cook until hot, 2-4 minutes. Remove from heat and mash with a potato masher until mostly smooth. Cover beans to keep warm.
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To prepare chicken and veggies: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
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Toss scallions and bell peppers in a large bowl with 1 1/2 tbsp. oil and 1/4 tsp each salt and pepper. Transfer to the prepared baking sheet. Broil, stirring twice, until the vegetables are charred, 8-12 minutes.
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Meanwhile, place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet to an even 1/2-inch thickness. Combine chile powder, cinnamon, cocoa, brown sugar and the remaining 1/2 tsp salt in a small bowl. Brush both sides of the chicken with the remaining 2 tsp oil and coat both sides with the spice mixture.
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Coat a large grill pan or skillet with cooking spray and heat over medium-high heat. Reduce heat to medium and add half the chicken. Cook until it reaches 165, 2-4 minutes per side. Repeat with remaining chicken, reducing the heat if necessary.
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Divide the beans among 4 plates and top each portion with scallions, bell peppers and chicken.