This recipe is derived from the Steamed Chicken with Black Bean Salsa recipe from the Cooking Light Annual Recipes 2001 cookbook as part of my 2017 A Year of Cooking Light Challenge.
Servings: 4 (we made with a side of a small baked potato and were stuffed to the gills)
Active Time: 10 minutes
Total Time: 30 minutes
Approximate Cost per Serving: $2.00 / plate
The original recipe brags: “Don’t write this dish off as plain steamed chicken breast until you’ve tasted it…”. It was not an exaggeration. This recipe is deceiving in its simplicity, but delish.
- 1 lb boneless, skinless chicken breasts
- 2 cloves garlic
- 1 large beefsteak or 2 smaller variety tomatoes
- 1 medium to large jalapeno pepper
- 1 Tbsp (chopped) fresh cilantro (I always add extra. Cilantro is my favorite!)
- 2 Tbsp red wine vinegar
- 1 Tbsp lime juice
- 1 Tbsp olive oil
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 (15 oz) can black beans
- 1 cup (thinly sliced) red onion
- Rice cooker/veggie steamer
- Parchment paper
- Kitchen scissors
- Garlic press
- Cooking board
- Kitchen knife
- Measuring spoons
- Large mixing bowl
- Prepare steamer with instructed amount of water (in my case, 3 cups). Turn on and let sit until water begins to boil.
- While the water boils, trim all fat from the chicken (I did this over the chicken packaging so I wouldn’t have to wash the cutting board prior to starting the salsa). Cut chicken into approximately four equal sized pieces (if not already) Line the steamer tray with parchment. Place chicken in the steamer tray.
- Peel the garlic. Using the garlic press, press the garlic, separating it evenly over the chicken pieces. Rub the garlic into the chicken (wash hands once done with this chicken prep). Once the water begins to boil, place the steamer tray on the rice cooker, cover with the lid, and steam for 20 minutes.
- While the water boils/chicken steams, chop the tomato. Add to the large bowl. Deseed and devein (unless you like yours with a bigger kick in the mouth) the jalapeno, then mince and add to bowl. Chop the cilantro and add.
- Add the red wine vinegar, lime juice, olive oil, salt and pepper.
- Drain and rinse the black beans before adding to the bowl. Toss to mix all the ingredients well.
- Thinly slice the onion. Arrange the onion slices, divided evenly, among the dinner plates.
- When chicken is cooked (internal temperature reaches above 165F), top the onion with the chicken. Serve the salsa over the chicken and onion bed.