Chicken & Black Bean Salsa

Chicken topped with a Black Bean Salsa

1 t minced garlic (or to taste, I love lots of garlic)

14oz can black beans rinsed and drained.

2 t ground chipotle chili or chili powder

1 c chicken stock

¼ c chopped fresh tomatoes

1 t sea salt

1 T olive oil

2 T chili powder

4 chicken breasts

Salsa:

Sauté Garlic in a skillet on medium heat for 5 minutes, add the beans, tomatoes, and chipotle, salt and chicken stock. Let simmer for 20 minutes. Remove half of the mixture and process in the blender or food processor,  place in a bowl add the rest of the beans, stir.

Chicken:

Mix the olive oil and chili powder, this will form a pasty mixture, rub all over the chicken, grill and top with beans.

Serving Suggestions:

For dinner I served the chicken and salsa over rice.

For lunch the next day I chopped the chicken wrapped in a whole wheat tortilla with cour cream and cheddar cheese. Just one was plenty!

The salsa is also great alone or with some homemade chips or pita bread! Serve it hot like a soup topped with cheese on a chilly day, toos in chopped chicken to make it a hearty meal.

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Categories: Recipes

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