Chicken with warm bean salsa

Total Time
27 min
15 min
12 min
Weeknight dinners don’t get much tastier or easier than this recipe. This dish won’t disappoint when you’re craving south-of-the-border flavors. We recommend serving the bean mixture as a salsa topping for the browned chicken. For variation, you could also make lettuce wraps by cutting the chicken into smaller pieces and spooning both the chicken and bean mixture into crisp romaine leaves before sprinkling the filling with cheese. If you can't find Mexican-style stewed tomatoes, use plain stewed tomatoes with a dash of hot pepper sauce or a spoonful of chopped green chiles. Serve with lime wedges and extra cilantro if on hand.


Uncooked boneless skinless chicken breast

¾ pound(s), four 3-oz pieces cut 1/4-inch think

Dried oregano

½ tsp, crumbled

Table salt

¼ tsp

Black pepper


Light cheddar cheese

¾ cup(s), shredded

Canned stewed tomatoes

14½ oz, Mexican-style

Canned black beans

15 oz, drained and rinsed


2 Tbsp, chopped


  1. Spray a large nonstick skillet with cooking spray and heat.
  2. Sauté; chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt and pepper. Turn over and sauté; until chicken is cooked through, about 3 minutes longer. Sprinkle with all but 1 tablespoon of cheese.
  3. Meanwhile, in a small saucepan, bring tomatoes and beans to a boil.
  4. Serve chicken, topped with black bean salsa, remaining 1 tablespoon of cheese and cilantro.