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San Antonio Chicken With Picante Black Bean Sauce

San Antonio Chicken With Picante Black Bean Sauce recipe image
This San Antonio Chicken dish brings vibrant Tex-Mex flavors to your table with minimal effort. Juicy chicken breasts are seasoned with cumin and garlic, then pan-seared to golden perfection. The real star is the savory picante black bean sauce, featuring tender corn, diced red peppers, and canned black beans simmered in spicy Pace Picante sauce. The result is a hearty, flavorful meal that balances heat and sweetness. It cooks in under thirty minutes, making it perfect for busy weeknights or casual gatherings. Serve it hot with fresh cilantro for a burst of freshness. This recipe is a reliable crowd-pleaser that delivers bold taste without complex techniques.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 448.9
Dietary: Gluten-free
Description
This San Antonio Chicken dish brings vibrant Tex-Mex flavors to your table with minimal effort. Juicy chicken breasts are seasoned with cumin and garlic, then pan-seared to golden perfection. The real star is the savory picante black bean sauce, featuring tender corn, diced red peppers, and canned black beans simmered in spicy Pace Picante sauce. The result is a hearty, flavorful meal that balances heat and sweetness. It cooks in under thirty minutes, making it perfect for busy weeknights or casual gatherings. Serve it hot with fresh cilantro for a burst of freshness. This recipe is a reliable crowd-pleaser that delivers bold taste without complex techniques.
Ingredients
  • 6 Chicken Breast halves, -and drained
Directions
  1. 1
    Pat dry 6 boneless, skinless chicken breast halves and sprinkle both sides with 1 teaspoon ground cumin and 1 teaspoon garlic salt.
  2. 2
    Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat.
  3. 3
    Add chicken to the skillet and cook for 3 minutes per side until browned.
  4. 4
    In a medium bowl, combine 1 can rinsed black beans, 1 can drained whole kernel corn, 2/3 cup Pace Picante Sauce, 1/2 cup diced red bell pepper, and the remaining 1 teaspoon ground cumin.
  5. 5
    Turn the chicken breasts over and spoon the bean mixture evenly over the top of the chicken.
  6. 6
    Reduce heat to medium and cook uncovered for 6-7 minutes, or until the chicken is cooked through and juices run clear.
  7. 7
    Using a slotted spoon, transfer the chicken to a serving platter and keep warm.
  8. 8
    Increase heat to high and cook the bean mixture in the skillet for 2-3 minutes, stirring frequently, until slightly thickened.
  9. 9
    Spoon the hot bean sauce over the chicken.
  10. 10
    Sprinkle with 2 tablespoons chopped cilantro and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 448.9kcal
% Daily Value *
Total Fat 17.5g27%
Saturated Fat 4.7g24%
Cholesterol 208.8mg70%
Sodium 193.1mg9%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 67.9g136%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original ingredient list contained formatting errors; the ingredients have been reconstructed from the directions: 1 can whole kernel corn (drained), 2 tsp ground cumin, 2/3 cup Pace Picante Sauce, 1 tsp garlic salt, 1/2 cup diced red bell pepper, 1 tbsp vegetable oil, 2 tbsp chopped cilantro, and 1 can black beans (rinsed).

For a spicier kick, use a hot variety of Pace Picante Sauce or add a dash of cayenne pepper to the bean mixture.

Serve with rice, tortillas, or over a bed of greens to soak up the flavorful sauce.

Keywords: chicken, black beans, picante, corn, cumin, tex-mex, sauteed, easy dinner, spicy, quick meal, healthy, protein
Read it online: https://www.chefs-mate.com/recipe/san-antonio-chicken-with-picante-black-bean-sauce/