Ancho Chicken Breast with Black Beans, Bell Peppers & Scallions Ancho Chicken Breast with Black Beans, Bell Peppers & Scallions

In this healthy chicken recipe, the meat is rubbed with ancho chile powder, a spice made from dried poblano peppers. It adds mild heat and subtle smokiness to the rub on the chicken, but you can use regular chili powder here instead. This recipe makes an extra ½ cup of the black bean mash—try it wrapped into a burrito for lunch or as a taco filling (see Tips, below).

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• By: Karen Ansel, M.S., R.D.N.

Ingredients 4 servings

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• Beans
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon cumin seeds
• 2 (15 ounce) cans low-sodium black beans, rinsed
• Juice of 1 lime
• ¼ teaspoon kosher salt
• Chicken & Vegetables
• 16 scallions, trimmed

• 3 medium red bell peppers, cut into 1-inch strips
• 1½ tablespoons extra-virgin olive oil plus 2 teaspoons, divided
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon ground pepper
• 2 (8 ounce) boneless, skinless chicken breasts, trimmed and halved crosswise
• 1 teaspoon ancho chile powder (see Tips)
• ½ teaspoon ground cinnamon
• ½ teaspoon unsweetened cocoa powder
• 1 teaspoon brown sugar