Pin It Now!
Two of my favorite things! Chicken and Black Beans! I eat this at least twice a week. It's great right outta the pan but put this mixture in a tortilla with some lettuce and sour cream and Oh My Goodness! I've actually eaten a whole pan of this by myself. (Shhh! Don't tell my family!) I usually make this in a large non-stick skillet but recently I got a cast-iron skillet and I liked it so much that I don't think ill ever make it in anything else.
10 Boneless Skinless Chicken Tenderloins -or- 4 Boneless Skinless Chicken Breasts, trimmed of fat
1 (15 oz.) Can Black Beans, unseasoned
1/2 Medium Red Onion, sliced
3 tbl Balsamic Vinegar
1/2 Tomato, seeded and diced
2 Cloves Garlic, minced
2 tbl Fresh Parlsey, chopped
1 tsp Cumin
1/2 tsp Onion Powder
1 tsp Red Pepper Flake (or less if you are heat sensitive)
1 1/2 tsp Garlic Powder
2-3 tbl Extra Virgin Olive Oil
Salt and Pepper
Place sliced red onion in a bowl with balsamic vinegar. Leave the bowl on the counter while you cook the chicken to let the onion marinate.
Add onions. Cook, tossing occasionally for 6-7 minutes. I love the color they get!