A quick dredge in a mixture of cornstarch and spices gives this chicken dish a satisfying crust. The stir-and-serve black bean salad is a delicious side dish here, but it also works well as a light vegetarian lunch, especially over brown rice or quinoa. Slideshows:  Roast Chicken Recipes 

September 2013


Credit: © Sneh Roy

Recipe Summary test

25 mins
35 mins


Black Bean Salad


Prepare the Chicken
  • Preheat the oven to 375°. In a shallow bowl, whisk the cornstarch with the cumin, salt, sugar, black pepper and cayenne. Dredge the chicken breasts in the mixture, shaking off any excess.

  • In a nonstick skillet, heat the oil until shimmering. Add the chicken and cook over moderately high heat, turning once, until browned, about 4 minutes per side. Transfer the browned chicken to a baking dish and continue cooking in the oven for 15 minutes until cooked through.

Make the Black Bean Salad
  • In a large bowl, toss the onion with the jalapeño, orange juice, lime juice and salt. Let stand for 10 minutes. Add the beans, olive oil and cilantro and toss to combine. Season with salt and pepper and serve alongside the chicken.


Tip: The next day, shred the leftover chicken and mix it with any leftover beans for a quick taco or quesadilla filling. Top with minced raw onion, chopped cilantro, and cheese. Tip: Mash leftover black beans with a potato masher and stir in a little sour cream and hot sauce. Top with sliced scallions and serve as a dip with tortilla chips. Tip: Turn this into a big southwestern-inspired salad by topping a bed of greens with any leftover chicken and beans plus jack cheese, avocado, and strips of toasted tortilla. One serving: 433 cal, 12 gm fat, 2 gm sat fat, 30 gm carb, 7 gm fiber, 52 gm protein.