–Marinated Chicken Breasts 2 tablespoons fresh lime juice — or lemon juice
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 skinned and boned chicken breast halves
— Salsa 15 ounces black beans, canned — rinsed and drained
2 onions — cut into eighths
3 yellow squash — cut into 1″ chunks
3 zucchini — cut into 1″ chunks
4 garlic cloves — peeled and sliced
1 pound fresh tomatoes — cut into wedges
3 tablespoons fresh cilantro leaves — coarsely chopped
Salt and pepper
For the chicken, in a bowl combine lime (or lemon, if preferred) juice, cumin, coriander, salt and pepper. Rub each breast with marinade and set aside, 1 to 2 hours.
For the salsa, preheat oven to 400 degrees F. In a large bowl toss together black beans, onions, squash, zucchini, garlic, tomatoes and cilantro. Season to taste with salt and pepper. Put beans in a 13×9-inch baking pan and arrange chicken breasts on top. Pour any extra marinade over chicken breasts and bake until chicken is a nice golden brown and vegetables are tender, about 1 hour.
Serves 4.