Tomatillo Chicken With Black Beans

Tomatillo Salsa

• 1/2 lb tomatillo, about 4 cut in half
• 2 slices onion, large yellow
• 4 garlic clove
• 1 jalapeno pepper, seeded
• 2 tablespoons cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon salt

Chicken and Beans

• 2 boneless skinless chicken breast half
• 1/2 teaspoon dried ancho chile powder
• 1/4 teaspoon salt
• 15 ounces black beans, 1 can drained and rinsed
• corn tortilla (optional)
• cilantro (additional) (optional)

Directions

1. 1

   For tomatillo salsa, heat medium pan over medium heat until hot. Place tomatillos, cut side down, onion slices, garlic and jalapeno pepper in pan. Roast 5-7 minutes or until edges are blackened, turning once. Remove from heat, cool slightly and peel garlic. Finely chop veggies, garlic and cilantro.

2. 2

   In small bowl, combine veggies, lime juice and salt. Mix well and set aside.

3. 3

   For chicken, season with chile powder and salt. Using same pan, over medium high heat until hot, spray with veggie oil. Add chicken, cook 8-10 minutes or until no longer pink, turning once. Remove chicken to cutting board and tent with aluminum foil for 5 minutes. Slice into strips.

4. 4

   For beans, add all but 2 tablespoons of salsa and black beans to same pan, cook about 2 minutes or until heated through. Spoon bean mixture onto serving plates, top with chicke nand reserved salsa. Garnish with whole cilantro leaves and serve with tortillas.