Serve this chicken as is, or shred it and use it as a delicious filling for lettuce wraps.
|1 T||chili powder|
|2 t||black pepper|
|2||chicken breasts (about 8 oz. each, tops lightly scored against the grain)|
|4 T||olive oil (or vegetable oil)|
|2||tomatoes (large, diced small)|
|1||onion (large, diced small)|
|1||jalapeno (large, rib removed, seeded, use 2 if you like more heat)|
|3 clv||garlic (minced)|
|1⁄4 bn||cilantro (fresh, minced)|
|1⁄4 c||lime juice|
|1 1⁄2 c||black beans (canned is fine, drained and rinsed)|
Preheat the oven to 350˚F.
In a small bowl, combine the chili powder, cumin, oregano, black pepper, and salt. Rub the chicken on both sides with the spice mixture until well-coated. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken, scored-side-down, in the skillet for 5-8 minutes. Flip, and cook the other side for another 5 minutes, Transfer to a small sheet pan or baking dish (do not wash the skillet), and bake for 10-15 minutes, until the internal temperture has reached 165˚F. Remove from oven and allow to rest.
Combine the diced tomato, onion, jalapeño, and garlic in a medium bowl. Fold in the cilantro, and set aside.
Heat the skillet over medium heat. Add the lime juice and water, and scrape up browned bits from the bottom of the pan, and cook for 10 minutes, until the liquid has reduced. Stir in the corn and black beans, and simmer for 6-8 minutes. Return the chicken breasts to the skillet, stir, and cook until heated through. Add the prepared tomato salsa to the pan, and toss until incorporated. Serve.
As mentioned in the description, this chicken can be served as is, or it can be shredded and used as a filling for wraps made with lettuce leaves.