Friday, July 2, 2010

Honey-Lime Chicken with Warm Black Bean Salsa

Another yummy summer dinner. We grilled some fresh corn on the cob to add to this salad. I added in some zucchini from our garden and it worked well. Delish! Here is the recipe as requested!

Recipe (serves 4)
1 medium red onion, chopped
2 cloves of garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
Juice of 2 limes
3 tablespoons honey
1 teaspoon chili powder
4 boneless, skinless chicken breasts
1 red bell pepper, chopped
2 medium zucchini, sliced
2-3 fresh ears of corn, grilled and kernels cut from cob (or ~10oz frozen corn kernels)
1/2 cup low sodium chicken broth
1 15oz-ounce can black beans, rinsed and drained
2-3 tablespoons fresh cilantro, chopped
5-6 cups fresh spinach

1. Sauté onions, garlic, zucchini, red pepper flakes, cumin and a pinch of pepper in olive oil in a large pan over medium heat for about 4 minutes.
2. Combine the juice of 1 lime, honey, chili powder pinch of pepper in a separate dish, add the chicken and stir to combine (the chicken can be left in the marinade up to 2 hours if you are making it ahead). Cook the chicken to an internal temperature of 165'F. Keep warm.
3. To the vegetable mixture, add the bell peppers and corn and cook for 1-2 minutes more. Pour in the broth and simmer for 3-4 minutes. Mix in the black beans and spinach and stir until the spinach is wilted. Add the cilantro and juice of 1/2 - 1 lime to taste. Serve with chicken.

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