Homemade Made Easy

Black Bean Teriyaki Chicken

Black Bean Teriyaki Chicken

Print Recipe
Total Time 45 minutes
Servings 4

Ingredients

  • 2 skinless-boneless chicken breasts
  • 1 21 oz bottle teriyaki marinade
  • 1 15 oz can Margaret Holmes Seasoned Black Beans; drained
  • 1 5 oz bag baby arugula (or spinach)
  • 1 small avocado
  • 1 fresh lime; cut into wedges
  • 1 jalapeño; cut into thin circles

Instructions

  • Place chicken in a heavy-duty plastic bag and pour in marinade (reserving 1/2 cup for basting chicken while it is baking).
  • Allow to marinate for 2 hours in the refrigerator.
  • Heat oven to 350 degrees F.
  • Remove chicken from marinade (discard liquid) and place in a glass baking dish. Bake for 40-45 minutes (until juices run clear when pierced with the tines of fork; chicken should reach a temperature of 160 degrees F.) occasionally basting with the remaining marinade. Scatter beans over chicken 10 minutes before removing from oven.
  • Place the arugula on a serving platter and top with sliced chicken.
  • Slice avocado into thin wedges and arrange onto platter along with the lime wedges. Scatter jalapeño rings onto chicken and serve hot or at room temperature.