Blackened Chicken and Beans
Transform your dinner routine with this smoky and flavorful Blackened Chicken and Beans recipe! Juicy, perfectly spiced chicken breasts are coated in a robust homemade blackening seasoning and seared to perfection, creating a crispy, charred exterior that locks in all the savory goodness. The chicken is paired with a hearty medley of black beans, kidney beans, and fresh vegetables simmered in a cumin-infused broth for a dish that’s both nutritious and satisfying. Ready in just 45 minutes, this one-pan wonder is perfect for busy weeknights, effortlessly blending bold spices and earthy flavors. Garnish with fresh cilantro and a zingy squeeze of lime for a restaurant-quality meal that’s as easy as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Canned black beans (drained and rinsed)
- 2 cups Canned kidney beans (drained and rinsed)
- 1 cup Chicken broth
- 1 cup Tomatoes (diced)
- 1 medium Red bell pepper (diced)
- 1 medium Yellow onion (diced)
- 1 teaspoon Ground cumin
- 0.25 cup Chopped cilantro (for garnish)
- 1 lime Lime wedges (for serving)
Instructions
In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper to make your blackening spice blend.
Pat the chicken breasts dry using paper towels and coat them on both sides with 1 tablespoon of olive oil. Then, generously rub the spice blend onto both sides of the chicken.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once the skillet is hot, add the chicken breasts and cook for 4-5 minutes per side, or until the chicken is blackened and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside to rest.
In the same skillet, lower the heat to medium and add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
Add the ground cumin to the skillet and stir for 30 seconds until fragrant. Then, add the diced tomatoes, black beans, kidney beans, and chicken broth to the skillet. Mix well and bring the mixture to a simmer.
Reduce the heat to low and let the bean mixture cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
Slice the blackened chicken breasts into strips or bite-sized pieces. Serve the chicken atop the beans, and garnish with chopped cilantro and lime wedges for a fresh finish.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 6.0 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1420 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
