One of my experiments this weekend, and a quick throw-together dinner. I originally considered using rice, but couscous is great for this as it cooks much faster and does a great job of soaking up the flavors of the black beans, lime, and cilantro.
Margarita Chicken 1.0 (serves two)
2 T butter
1 T chopped fresh cilantro (or 1 tsp. dried)
2 tsp minced garlic
2 boneless, skinless chicken breasts
1/4 c. Margarita preserves (see below)
1/4 tsp salt
1/4 tsp pepper
2 c. black beans, cooked
2 c. prepared couscous
3/4 c. water or chicken stock
Melt butter in skillet. Season chicken breasts with salt and pepper, saute until brown (about 9 minutes on each side over medium heat) and cooked through. Add preserves and garlic, then deglaze pan with broth or water. Stir in cilantro and raise heat to high, reducing mixture for about five minutes.
Layer the couscous on individual plates, top with 1 c. of black beans. Place chicken on top and pour half of the sauce on each chicken breast. Serve with a salad, if desired.
This is a quick and easy dinner for two that takes about 20 minutes in the kitchen. Enjoy!