Spicy Chicken With Avocado Salsa & Easy "refried" Black Beans
Submitted by: Honey12 | Source: cakerbaker
- Servings: 2
- Prep Time: 30 minutes
- Cook Time: 10 minutes
|1||Avocado, seeded and chopped|
|1||Medium Roma Tomato, seeded and finely chopped|
|2 Tbsp||Finely Chopped Onion|
|½ tsp||Minced Garlic|
|1– 2 Tbsp||Lime or Lemon Juice|
|Salt & Pepper|
|½ tsp||Chili Powder|
|½ tsp||Sweet Paprika|
|¼ tsp||Cumin Powder|
|¼ tsp||Cayenne Powder|
|¼ tsp||Ground Black Pepper|
|2× 4- – 5-oz||Chicken Breast|
|"refried" Black Beans|
|¼ cup||Finely Chopped Onion|
|1 clove||Garlic, minced|
|1× 15-oz can||Black Beans, rinsed and drained|
|1 Tbsp||Lime or Lemon Juice|
|Water or Oil|
|1 Tbsp||Snipped Cilantro, optional|
In a medium bowl combine avocado, tomato, onion, garlic, and lime juice. Season with salt and pepper.
Preheat oven to 400 degrees F. In a small bowl combine chili powder, paprika, cumin, cayenne, salt, and pepper. Sprinkle liberally over both sides of chicken breasts (if you have leftover rub, you can add it to the refried black beans, if you like).
Heat a skillet over medium-high heat until hot; reduce heat slightly. Spray with nonstick cooking spray. Immediately add chicken breasts. Cook for 4 to 5 minutes until brown, turning once (watch chicken closely so the rub doesn't burn). Place chicken on a baking sheet. Bake for 5 to 8 minutes or until internal temperature reaches 165 degrees F.
Meanwhile, spray a small skillet with nonstick cooking spray. Cook onion and garlic over medium heat until soft. Add black beans. Mash black beans with a potato masher or fork until mostly smooth. Stir in lime juice. Add enough water or oil to make beans creamy. Heat over low heat until warm. If desired, add cilantro.
Serve Avocado Salsa over chicken with black beans on the side.