Pan Seared Chicken and Black Bean Salad

I’m going to try to get in the habit of posting my lunch recipes. Nothing on here is ever meant to be fancy… it’s just a realistic depiction of everyday cooking anyone can do. I’ll try to make my presentations a little better as I get in the habit of doing this.

The person who cooks with me absolutely hates cooking… so everything is scaled back to make it more bearable. I’ll throw in added touches I would have done or recommend along side the simplified versions. I’d typically serve the chicken over white rice, but we ran out of white rice. = (

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Black Bean Salad:

2 Cans Black Beans – Drained and Rinsed

2 Cans Corn – Drained (or a bag of frozen corn)

1 Small Onion – Diced (yellow, red, or white)

1 Red Bell Pepper – Diced

2 Cloves of Garlic – Minced

Juice of 1 Lime

1/4 Cup of Extra Virgin Olive Oil

Chopped Fresh Flat Leaf Parsley or Cilantro To Taste

Palm Full of Salt (or to taste)

Black Pepper (to taste)

Directions: Just combine all ingredients in a glass or plastic bowl. It’s good to let it sit for 15 minutes for the flavors to all merry.

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Pan Seared Chicken:

Chicken Breast (pounded thin)

2 Tablespoons of Flour

1 Tablespoon of Sazon Completa (Complete Seasoning)

Olive Oil

*You can find the sazon completa in the latin section of your local store… we use this stuff for everything.

Directions: Place the chicken on a cutting board and cover with plastic wrap. Pound the chicken with a mallet/tenderizer/book/pot/fist/head until thin. Mix the flour and seasoning together and season both sides of the chicken. Put 2 tablespoons of oil in the bottom of a frying pan on high. Add the chicken once the pan is hot, lay down the chicken for about 2 min or until golden brown on one side. Flip and put down for another minute or 2 or until golden brown.

If you want to go the extra mile… take the chicken out of the pan once it’s done. Add the juice of one lemon and a quarter of a stick of butter and use a wooden spoon to scrape the tasty bits off the bottom of the pan. Place the chicken on a bed of white rice and pour the lemon butter sauce over the chicken and rice.