Chicken with Black Bean and Avocado Salsa
Pechugas de Pollo con Salsa de Frijol Negro y AguacateCaptivating black beans and creamy avocados work their magic in so many dishes, and chicken breasts are a constant in most kitchens on both sides of the border, so the three together are a natural combination. The chicken can be pan-fried or grilled. Mexican Rice is a perfect accompaniment for this dish.
Ingrediënten
Makes 4 servings
- Black Bean and Avocado Salsa
- 1 tablespoon olive oil
- 1 medium garlic clove mashed
- ¼ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 4 skinless boneless chicken breast halves
Instructies
- Prepare the salsa.
- Reserve in a bowl.
- Then, mix together half of the oil, garlic, oregano, salt, and pepper.
- Rub the mixture all over the chicken breasts.
- Heat the remaining oil in a large non-stick skillet, or prepare an outdoor grill, if grilling the chicken.
- Cook the chicken 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part.
- Serve the chicken with about 2 tablespoons of the salsa spooned on top.
- Pass any remaining salsa at the table.
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