1. 2boneless, skinless chicken breast halves
  2. 1teaspoon ground cumin
  3. 1/4teaspoon cayenne pepper
  4. 2tablespoons olive oil
  5. 1/2cup chopped red onion
  6. 1jalapeño pepper, seeded and finely chopped
  7. 3cups canned black beans, rinsed and drained
  8. 1 1/2cups frozen corn kernels, thawed
  9. 1 1/4cups cherry tomato halves
  10. 2scallions, thinly sliced
  11. 2tablespoons coarsely chopped cilantro
  12. 2teaspoons red wine vinegar
  13. kosher salt and black pepper


  1. Place the chicken between 2 sheets of plastic wrap. Pound with a mallet to ½-inch thickness. Combine the cumin with the cayenne and rub over the chicken.
  2. Heat the oil in a large skillet over medium heat. Sauté the chicken for 4 minutes per side. Transfer to a cutting board.
  3. Return the skillet with the pan drippings to medium heat. Add the onion and jalapeño. Cook, stirring, for 1 minute.
  4. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until just heated through. Remove from heat.
  5. Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.