Chicken, black beans and rice with apple salsa

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Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes


List 3 and above


1 lb
cooked and shredded boneless skinless chicken breast
4 c
cooked organic rice
1 cn
black beans
1 1⁄2 c
chicken broth
1 t
cumin seeds (omit early list 3)
1⁄2 t
cooriander (omit early list 3)
3⁄4 t
chili powder (omit early list 3)
3 clv
garlic minced
1⁄3 c
finely chopped green pepper
1 c
peeled and finely chopped Granny Smith apple (salsa)
1⁄4 c
chopped fresh cilantro (salsa)
1⁄3 c
finely chopped red onion (2 T for salsa)
1 t
lime juice (salsa)


Salsa: combine apple, 1/4 cup cilantro, 2 tbsp onion and 1 tsp lime juice- toss to coat and set aside

Combine remaining onion, pepper, and oil in large skillet, cook over medium heat, stirring often, until completely softened (6-7 min). Add garlic, chili powder, ground coriander, and cumin seeds, stir constantly for 2 min. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stir often until sauce is thickened (8-10 min). Season with salt and pepper, and lime juice if desired.

Divide rice and beans among plates, top with chicken and apple salsa. Garnish with lime wedges.