Recipe for Tangy Chicken Breasts Baked with Black Bean Salsa 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
Marinated Chicken Breasts
2 tbl Fresh lime juice, or lemon juice
1 tbl Ground cumin
1 tbl Ground coriander
2 tsp Salt
2 tsp Freshly ground black pepper
4 x Skinned and boned chicken breast halves Salsa
15 oz Black beans, canned, rinsed and drained
2 x Onions, cut into eighths
3 x Yellow squash, cut into 1" chunks
3 x Zucchini, cut into 1" chunks
4 x Garlic cloves, peeled and sliced
1 lb Fresh tomatoes, cut into wedges
3 tbl Fresh cilantro leaves, coarsely chopped
Instructions:
Instructions: For the chicken, in a bowl combine lime (or lemon, if preferred) juice, cumin, coriander, salt and pepper. Rub each breast with marinade and set aside, 1 to 2 hours.

For the salsa, preheat oven to 400 degrees F. In a large bowl toss together black beans, onions, squash, zucchini, garlic, tomatoes and cilantro.

Season to taste with salt and pepper. Put beans in a 13x9-inch baking pan and arrange chicken breasts on top. Pour any extra marinade over chicken breasts and bake until chicken is a nice golden brown and vegetables are tender, about 1 hour.

Serves 4.

NOTES : The Salsa is neither a salad nor a relish. Its baked with the chicken (closer to a sopa or calabacita).

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