Chicken with Black Bean Sauce

Kitchen Tested
  • Yield 6 to 8 servings

This knock-your-socks-off, low-fat dish is great served over rice.


1/2 cup chopped onion
1/2 teaspoon minced garlic
1 (16-ounce) can black beans, rinsed and drained
1 (16-ounce) can diced tomatoes, with their juice
1 (4-ounce) can chopped green chiles, drained
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 pounds boneless skinless chicken breasts
Salt and pepper to taste


  1. Preheat oven to 350F.  In a pot coated with nonstick cooking spray, saute the onion and garlic over medium heat until tender, about 5 minutes.  Stir in the black beans, tomatoes with juice, green chiles, chili powder, cumin and coriander.  Bring to a boil; reduce the heat and simmer 5 minutes.
  2. In a 2-quart oblong ovenproof pan, season the chicken breasts with salt and pepper.  Pour the black bean sauce over the chicken.  Bake, covered with foil, for 45 minutes to 1 hour, until the chicken is cooked through.



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