Black Bean Chicken with Chipotle Sauce

Beans, beans the magical fruit! We all know that rhyme, right? But beans are pretty awesome. They have both protein and fiber in them and make a great addition to any meal, just like they do in this dish.


  • 3 tbsp diced onion
  • 1 1/2 tsp chopped garlic
  • 1 can (14 oz) black beans, rinsed and drained
  • 1/4 cup diced tomato
  • 1/2 tsp chopped fresh cilantro
  • 1 cup chicken broth
  • 2 tsp chipotle powder
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 2 tbsp chili powder
  • 4 boneless skinless chicken breasts (about 4 oz each), fat trimmed
  • 2 cups fresh spinach


Saute onion and garlic in a large saucepan over medium heat until translucent, about 3 minutes. Add beans, tomato, cilantro, broth, chipotle powder, and salt and simmer until beans are tender, about 15 minutes. Remove from heat, pour into a blender, and puree; set aside. Mix oil and chili powder in a bowl to form a paste; rub over chicken. Grill or broil chicken until cooked through (but not charred), 3 to 5 minutes on each side. Serve each chicken breast with 4 tbsp sauce (freeze leftover sauce) and garnish with 1/2 cup spinach.

Ready? Now do your best Cookie Monster impression. “OM NOM NOM NOM NOM!”

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