Cilantro Chicken with Pineapple Avocado Salsa on Black Beans

Cilantro Chicken with Pineapple Avocado Salsa on Black Beans

Chicken:

3-4 boneless, skinless breasts (2-3 lbs)

1 ½ tsp oregano, dried

1 tsp. cumin

1 tsp. sea salt

½ tsp. garlic powder

¼ tsp. fresh black pepper

1/8 tsp. cinnamon

1 orange (juice and rind)

1/3 cup +2 tsp. extra virgin olive oil

1 cup loosely packed cilantro, fresh chopped

Mix dry spices and orange rind. Whisk in juice from orange. Slowly whisk in 1/3 cup oil.

Cover chicken breasts with cilantro, place in large plastic bag. Pour in liquid and seal, squeezing air out.

Marinate at room temperature for at least one hour or in the refrigerator overnight. (Allow to sit at room temperature for an hour).

Add remaining 2 tsp. oil to pan. Sear chicken breasts 4-6 minutes, turn and sear another 4-6 minutes until dark brown on outside.

Place in baking dish and bake in oven at 350 for 20 minutes or until cooked through.

Black Beans:

1 cup onion, diced

3 garlic cloves, pressed

½ lime (juice only)

1 orange (juice only)

½ cup cherry tomatoes, halved

15.5 oz can black beans, drained and rinsed

1 tsp. oregano, dried

1 tsp. salt

½ tsp. cumin

1 tsp. fresh cilantro, minced

juices, reserved from chicken baking pan

Turn heat down to medium in chicken pan

Do not worry about all the brown bits and spices in the pan!

Add onions and cook, stirring occasionally until golden brown on edges (5-7 minutes)

Add garlic and stir until golden (1-2 minute)

Add lime and orange juices, scraping the bits from the bottom of the pan with wooden spoon. Stir and reduce for 1 minute.

Add tomatoes and black beans, stir into onion mixture.

Add oregano, salt, and cumin, stir and cook 5-7 minutes until soft and slightly mushy.

Stir in chicken juices and cilantro.

Pineapple Avocado Salsa:

1 cup pineapple, diced

1 cup cucumber, diced

1 avocado, diced

¼ cup onion, minced

2 tsp. fresh cilantro, chopped

½ tsp. kosher salt

juice from ½ a lime

fresh cracked black pepper, to taste

Mix all ingredients. Refrigerate until ready to serve.

Place chicken on the black beans and top with salsa. MMMmmmmm!