Cumin-Spiced Roast Chicken Breast with Zesty Black Beans
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
Recipe Summary test
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.