Chicken with Black Bean Salsa

I've been making this dish for nearly 15 years.  It has at times been my all time favorite.  My roommate from long ago used to love when I made this.  There was always left over black bean salsa and she'd eat it up with Tostito's for dinner.  Once upon a time, this dish was my go-to first-thing-I'd-cook-for-a-guy.  And trust me, not many guys were deemed worthy of my cooking them a meal.  For some reason, I did not make this for my  husband the first time I made dinner for him.  Maybe it was because I knew he was different.

I don't make it very often any more.  Mostly, because as I became aware of Nico's likes and dislikes, I realized most components are not his favorites.  Chicken, beans, rice... he could take them or leave them.  For what it's worth, I could have made this for him.  The first time I made him dinner, I made Salmon Wellington with spinach rice.  Turns out, he hates puff pastry, spinach and rice.  Either way, he would have been his polite self and told me how much he loved it.  That's how smitten he was.   Thankfully, I had the good sense to turn it around the next time and make him Wiener Schnitzel.

I miss this dish though.  It is seriously delicious and bright with fresh flavors.  Plus, given my kids' love of black beans, its a great way to sneak other things past them while they are busy enjoying their beans.  It is a very simple dish, yet packed with flavor.  But don't underestimate it's simplicity.  Once, I decided to jazz up the salsa with some spices (cumin, cayenne) and I regretted it. It doesn't need it.   Served with some steamed brown rice, eating well never tasted so good. 

Chicken with Black Bean Salsa
a cook au vin original


4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced
Juice of one lime
salt and pepper to taste
1 small red onion, diced
1 jalapeno, diced small
1 yellow bell pepper, diced

scallions or chives, green parts chopped

2 cans black beans, rinsed and drained

6 Roma tomatoes, seeded and diced

In a bowl, combine the olive oil, 1 clove of garlic and lime juice.  Season the chicken breasts with salt and pepper.   Pour lime juice mixture over the chicken, cover and allow to marinate in the refrigerator for at least 30 minutes.

In a large sauté pan, sprayed with cooking spray, brown the chicken over medium heat on both sides until cooked through, about 4-6 minutes per side. I use thin cuts of chicken, so I do 4 minutes per side, but I also like to keep the chicken in a preheated oven while I prepare the salsa.  I try to keep my chicken just shy of done so it doesn't toughen up while it's in the oven.  When cooked, transfer to a plate and tent with foil, or move to the oven.

Without cleaning out the pan, cook the onions until starting to soften, about 3 minutes.  Add the jalapeno and 1 clove of garlic and cook 1 minute more.  Add the yellow bell pepper, chives or scallions and black beans.   Cook until the beans are heated through then removed from the heat.   Gently stir in the diced tomatoes and serve immediately over the chicken.  Serve with a squeeze of lime juice, if desired.