Miami Chicken with Black Bean Salsa
Elevate your weeknight dinner game with Miami Chicken with Black Bean Salsa—a vibrant and flavor-packed dish that brings the zesty taste of the tropics to your table. Perfectly marinated chicken breasts, infused with lime juice, smoked paprika, and cumin, are seared to juicy perfection, creating a smoky, citrusy bite that pairs beautifully with the refreshing crunch of the black bean salsa. This colorful salsa combines black beans, sweet corn, red bell pepper, and a hint of jalapeño for a subtle kick, all tied together with fresh lime juice and cilantro. Ready in just 35 minutes, this easy, healthy recipe is perfect for summer cookouts, meal prep, or a quick family dinner. Serve with rice, a green salad, or enjoy as is for a low-carb delight that’s as visually appealing as it is delicious! Keywords: Miami Chicken, black bean salsa recipe, tropical chicken dish, healthy dinner ideas, easy chicken recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup black beans (canned, drained, and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small red bell pepper, finely diced
- 0.25 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional)
- 1 whole lime (zest and juice for salsa)
- 0.25 teaspoon salt (for salsa)
- 0.25 teaspoon black pepper (for salsa)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a small bowl, mix together olive oil, lime juice, ground cumin, smoked paprika, garlic powder, salt, and pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and coat evenly. Let it sit at room temperature for 10-15 minutes while you prepare the salsa.
For the black bean salsa, combine black beans, corn, red bell pepper, red onion, cilantro, and jalapeño (if using) in a medium-sized mixing bowl.
Zest and juice one lime into the salsa mixture. Add salt and black pepper, then toss to combine. Set aside for flavors to meld while you cook the chicken.
Heat a large skillet or grill pan over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the heat and let it rest for 5 minutes before serving.
Slice the chicken and serve with a generous portion of the black bean salsa on top or on the side. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 23.9 g | ||
| Protein | 240.2 g | 480% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3564 mg | 76% | |
*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.
