Caribbean Chicken with Black Beans
Bring the vibrant flavors of the islands to your table with this Caribbean Chicken with Black Beans recipe, a perfectly spiced and hearty one-pan meal that’s as comforting as it is easy to make. Tender, golden-seared chicken breasts are seasoned with a warm blend of allspice, cumin, and paprika, then simmered in a zesty mixture of black beans, fire-roasted tomatoes, and aromatic veggies. Finished with fresh cilantro and a squeeze of lime juice, this dish strikes the perfect balance between bold and refreshing. Serve it over fluffy steamed rice and garnish with creamy avocado for a complete, flavor-packed dinner that’s ready in just 50 minutes. This recipe is not only a crowd-pleaser but also a great way to incorporate protein, fiber, and zest into your weeknight meal rotation.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (diced)
- 3 cloves garlic cloves (minced)
- 1 can (15 ounces) cooked black beans (rinsed and drained)
- 1 can (14.5 ounces) canned diced tomatoes (with juice)
- 1 cup chicken broth
- 0.25 cup fresh cilantro (chopped)
- 1 large lime (juiced)
- 1 large ripe avocado (for garnish, optional)
- 2 cups cooked rice (optional, for serving)
Instructions
In a small bowl, combine the ground allspice, cumin, paprika, garlic powder, salt, and black pepper to create a spice rub.
Rub the spice mixture evenly onto both sides of the chicken breasts.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside (it will finish cooking later).
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and red bell pepper, and sauté for 4-5 minutes until they soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the black beans, canned diced tomatoes (with their juice), and chicken broth to the skillet. Stir to combine.
Return the seared chicken breasts to the skillet, nestling them into the mixture. Bring the liquid to a gentle simmer.
Cover the skillet with a lid and reduce the heat to medium-low. Cook for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the heat. Stir in the chopped cilantro and lime juice.
Serve the Caribbean chicken warm, with the black bean mixture spooned over the top. Optionally, garnish with sliced avocado and serve with a side of steamed rice.
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4003 mg | 174% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 26.6 g | ||
| Protein | 268.1 g | 536% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 544 mg | 42% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 5769 mg | 123% | |
*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.
