Chicken Breasts with Cornmeal Crust and Black Bean Salsa
Crispy, golden perfection meets vibrant, zesty freshness in this recipe for Chicken Breasts with Cornmeal Crust and Black Bean Salsa. Tender, juicy chicken breasts are coated with a flavorful cornmeal crust seasoned with paprika and garlic powder, then skillet-seared and baked to perfection. To complement the crunchy coating, a colorful black bean salsa bursts with freshness from cherry tomatoes, red onions, cilantro, and a hint of lime. Ready in just 40 minutes, this dish is perfect for weeknight dinners or casual entertaining. Serve this flavorful pairing as a standalone meal or alongside rice, avocado slices, or a crisp green salad for a wholesome, satisfying plate. Packed with protein and bold flavors, this recipe is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 cup Cornmeal
- 0.25 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.25 cup Vegetable oil
- 1 cup Black beans (canned, drained and rinsed)
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, finely diced
- 2 tablespoons Fresh cilantro, chopped
- 1 small Jalapeño, finely diced (optional)
- 1 tablespoon Lime juice
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt (for salsa)
Instructions
Preheat your oven to 375°F (190°C).
In a shallow dish, mix together the cornmeal, all-purpose flour, paprika, garlic powder, salt, and black pepper.
In a separate shallow dish, beat the eggs until well combined.
Pound the chicken breasts to an even thickness using a meat mallet, if needed.
Dredge each chicken breast in the egg mixture, ensuring it is well-coated. Then, press the chicken into the cornmeal mixture, covering it completely and shaking off any excess.
Heat the vegetable oil in a large, oven-safe skillet over medium heat. Once hot, add the crusted chicken breasts.
Cook the chicken on each side for about 2-3 minutes until golden brown. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the black bean salsa. In a mixing bowl, combine the black beans, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
Drizzle the salsa with lime juice and olive oil, then season with salt. Stir gently to combine and let the flavors meld together while the chicken finishes cooking.
When the chicken is done, remove it from the oven and let it rest for 5 minutes.
Serve the chicken breasts topped with a generous scoop of black bean salsa. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 34.9 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 9.7 g | ||
| Protein | 263.9 g | 528% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 281 mg | 22% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3444 mg | 73% | |
*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.
