Cilantro Lime Chicken with Corn and Black Beans photo by TTQ creative commons 4.0
Cilantro Lime Chicken w/ Corn and Black Beans
Ingredients:
olive oil
1 1/2 pounds chicken thighs or any boneless, skinless chicken pieces
salt and pepper to taste
1 tsp cumin
1 tsp. Arizona Dreaming (from Penzey’s)
2 minced garlic cloves
1 small onion, diced (can use red if you have it)
1 (16 oz) bag frozen corn
Juice from 2 limes
1 can black beans, drained and rinsed
1/2 bunch fresh cilantro, chopped
Heat the olive oil in a good skillet. Chop the chicken into bite sized chunks. Add to the hot pan, season it with salt and pepper but don’t go crazy at this point. Brown the chicken til nearly done. Meanwhile you have chopped the onion and garlic (or opened the jar of chopped garlic you have in your fridge). Throw the onion and garlic in the pan. Add the cumin and Arizona Dremaing now. Smells good! As the onion softens, throw the bag of corn in the microwave to steam (that is the kind I buy). Or you can just zap it halfway and let it finish cooking in the skillet. Open your can of beans, drain and rinse. Add that to the skillet as well. Chop the cilantro and juice the limes. Throw those items in at the very end.
I chose to use this chicken mixture to fill corn tortillas which I warmed with a little olive oil in a skillet til they were hot, pliable and just beginning to brown. I added sour cream and some sliced jalapenos from a jar.
This was a great tasting, healthy, quick to fix meal!
FIVE FORKS!
You could also serve the chicken/corn/bean mixture with tortilla chips and other toppings such as guacamole, salsa, and cheese. I don’t think it needed any of that, though.
Arizona Dreaming contains ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa, natural smoke flavoring.
Recipe inspired by: Over the Big Moon, SixSistersStuff.com; then also further revised and re-adapted by The Tromp Queen! (me).
The Tromp Queen COOKS! 