Ingredients

The following ingredients have 4 Servings
  • 4 chicken breast cutlets
  • 1/4 cup flour (for dusting)
  • 6 Tablespoons olive oil (divided)
  • 3 medium cloves garlic (thinly sliced)
  • 1/2 teaspoon ground cumin (divided)
  • 1/2 cup fresh orange juice
  • 1 lime juice (juiced)
  • 1 jalapeno chile (seeded, deveined and minced)
  • Salt and fresh ground pepper
  • 1 small sweet onion (chopped)
  • 15 1/2 ounce black beans (canned, rinsed and drained)
  • 2 Tablespoons chopped fresh cilantro

Instruction

  • Slice garlic, chop jalapeno and dice the onion.
  • Heat a skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot, turn the heat down to medium and add the jalapeno and onion. Cook for 3 minutes. Add the garlic and cook until garlic is golden and fragrant, about 1 minute.
  • Stir in the cumin, orange juice and lime juice. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper.
  • Add the black beans and cook until heated through. Add the cilantro. Set aside and cover to keep warm.
  • Season the chicken cutlets on both sides with salt and pepper and dust each side with a trace of flour. Shake chicken to remove any access flour.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat until hot. Add the cutlets and cook until browned on both sides and just cooked through, about 2 minutes per side.
  • Divide the cutlets and black beans among individual plates. Spoon the jalapeno citrus sauce over and serve.