Ancho Chile Chicken 
with Black Beans Recipe - Clean Eating Magazine

Ancho Chile Chicken 
with Black Beans

Simple chicken breasts are dressed 
up with a made-from-scratch tomato-
chile sauce and quick-sautéed black beans. We suggest making this recipe
with our Yellow Rice (see recipe, right) alongside. If you don’t have queso 
fresco on hand for garnish, feta will 
work too.
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Ancho Chile Chicken with Black Beans image

Nutrients per serving (1/2 of recipe): calories: 684, total fat: 25 g, sat. fat: 4 g, monounsaturated fat: 15 g, polyunsaturated fat: 4 g, carbs: 66 g, fiber: 23 g, sugars: 7 g, protein: 52 g, sodium: 535 mg, cholesterol: 103 mg.

Serve with Yellow Rice. 

Image and Recipe from Cuisine at Home

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings

Ingredients

  • 2 5-oz boneless, skinless chicken breasts
  • 1 tsp dried oregano leaves
  • 1/2 tsp each ground cumin and 
black pepper
  • 2 tbsp olive oil, divided
  • 2 dried ancho chiles, stemmed, seeded and broken into pieces
  • 1½ cups chopped fresh tomatoes
  • 1/2 cup chopped yellow onion
  • 3 cloves garlic, smashed
  • 1 6-inch corn tortilla, torn
  • 1 cup low-sodium chicken broth
  • Sea salt, to taste

BLACK BEANS

  • 2 tsp olive oil
  • 1/4 cup minced yellow onion
  • 1 tsp minced fresh garlic
  • 1 15-oz BPA-free can black beans, drained and rinsed
  • Sea salt, to taste
  • Fresh cilantro sprigs, lime wedges 
and crumbled queso fresco, 
optional, for serving

Preparation

  1. Season chicken with oregano, cumin and pepper. In a large sauté pan on high, heat 1 tbsp oil. Add chicken and cook until browned, about 2 minutes per side. Transfer chicken to a plate.
  2. To same pan on medium, heat remaining 1 tbsp oil. Add chiles and toast for 2 minutes, stirring occasionally. Add tomatoes, chopped onion, smashed garlic cloves and tortilla; simmer 3 minutes. Stir in broth, bring to a boil, reduce heat to medium-low, and return chicken to pan. Cover and cook until an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 5 minutes. Remove chicken; purée tomato mixture in a food processor; season with salt.
  3. Meanwhile, prepare beans: In a small saucepan on medium-high, heat 2 tsp oil. Add minced onion and minced garlic and cook until onion is translucent and garlic is fragrant. Stir in beans to heat through; season with salt. If using, garnish servings with cilantro, lime wedges and queso fresco.

Nutrition Information

  • Serving Size: 1/2 of recipe
  • Calories: 684
  • Carbohydrate Content: 66 g
  • Cholesterol Content: 103 mg
  • Fat Content: 25 g
  • Fiber Content: 23 g
  • Protein Content: 52 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 535 mg
  • Sugar Content: 7 g