Tangy Chicken Breasts Baked with Black Bean Salsa

Directions

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℉ (200℃).

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 13×9-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.