Spiced Chicken With Black Bean and Mango Salsa

Spiced Chicken With Black Bean and Mango Salsa

Spiced Chicken With Black Bean and Mango Salsa

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   16 Points
Cuisine
  • Mexican
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 8 chicken thighs, boneless and skinless
  • 1 tablespoon ground cumin
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon ground oregano
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 tablespoon paprika
  • Olive oil
  • Salsa
  • 15 ounces black beans, drained and rinsed
  • 4 cloes garlic, minced
  • 1/2 teaspoon fresh ginger, minced
  • 2 vine tomatoes, deseeded and chopped
  • 1 Persian cucumber, chopped
  • 1 mango, chopped
  • 1 small red onion, minced
  • 1 serrano pepper, minced
  • 2 Juice and zest of limes
  • 1/8 cup olive oil, plus more if desired
  • Kosher salt
Instructions

Preheat the oven to 375 degrees.

On a small plate, toss together the dried spices until evenly mixed and press both sides of the chicken into the spices to coat. Set aside.

Drizzle a bit of olive oil into a stove top grill pan or frying pan over medium high heat. Once hot, sear both sides of the chicken, approximately 1-2 minutes per side. Immediately slide the pan into the oven.

Bake for 10-15 minutes or until the juices run clear.

As the chicken cooks, carefully mix together the ingredients for salsa, adding more olive oil to taste. Salt to taste before serving with the chicken.

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