Chicken Recipe – Eats Now

Name: Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 4 boned, skinned chicken breasts (about 2 lbs.); 3/4 teaspoon kosher salt, divided; 1/2 teaspoon pepper; 1 teaspoon dried oregano, preferably Mexican; 2 carrots, sliced diagonally 1/4 in. thick; 3 garlic cloves, finely chopped; 3/4 cup reduced-sodium chicken broth; 5 tablespoons distilled white vinegar; 2 or 3 pickled jalapenos, sliced; 1 small red onion, cut into wedges; 2 cans (14.5 oz. each) reduced-sodium black beans, drained and rinsed; 1/4 teaspoon ground cumin; 1/2 cup roughly chopped cilantro, divided

Servings: persons

2 tablespoons extra-virgin olive oil, divided
4 boned, skinned chicken breasts (about 2 lbs.)
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper
1 teaspoon dried oregano, preferably Mexican
2 carrots, sliced diagonally 1/4 in. thick
3 garlic cloves, finely chopped
3/4 cup reduced-sodium chicken broth
5 tablespoons distilled white vinegar
2 or 3 pickled jalapenos, sliced
1 small red onion, cut into wedges
2 cans (14.5 oz. each) reduced-sodium black beans, drained and rinsed
1/4 teaspoon ground cumin
1/2 cup roughly chopped cilantro, divided

1
Heat 1 tbsp. oil in a large frying pan over medium-high heat. Rub chicken with 1/2 tsp. salt and the pepper and oregano. Cook until golden on one side, 3 minutes. Flip and cook until golden on the other side, 3 minutes. Transfer to a plate.
2
Add remaining 1 tbsp. oil and the carrots to pan. Cook carrots until pale golden, about 4 minutes, stirring often. Add garlic and cook until just fragrant, 1 minute. Add broth, vinegar, jalapenos, and 1/4 cup water; bring to a boil, then reduce heat to maintain a steady simmer. Fit chicken between carrots and cook, covered, 10 minutes.
3
Add onion, cover, and cook until chicken is cooked through and onion and carrots are tender-crisp, about 5 minutes more. Transfer chicken and vegetables to a platter, leaving a little liquid in pan.
4
Add beans, cumin, remaining salt, and half the cilantro to pan. Cook until hot and liquid is slightly reduced. Transfer to platter and sprinkle with remaining cilantro.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, divided, 4 boned, skinned chicken breasts (about 2 lbs.), 3/4 teaspoon kosher salt, divided, 1/2 teaspoon pepper, and more.

Yes, Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken

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