Banana Black Bean Chicken

2 large bananas (firm, not too ripe)

1 T. cumin – divided

2 boneless skinless chicken breast halves

Olive oil

1 yellow, orange or red bell pepper, chopped

4 green onions, chopped (green part only)

1 large tomato, chopped

2 cloves garlic, minced

1 can black beans, drained and rinsed

Pepper to taste

1 t. dried oregano (preferably Mexican oregano)

1 t. chicken base (Better than Bouillon chicken flavor)

½ cup fresh cilantro, chopped

Juice of one lime

Cut bananas into thick slices.  Sprinkle both sides with cumin.  Cook bananas in a little hot oil, turning once, until they are brown.  Remove and keep warm.

Sprinkle cumin on both sides of chicken breasts.  Add a little more oil to the pan and cook the breasts over medium high heat for about 3 minutes per side.  Transfer to a foil-lined baking dish and finish them in the oven (375 degrees for about 12 minutes, or until thermometer registers 160).

While the breasts are in the oven, sauté the pepper for a minute or two and then add the next three ingredients and continue cooking for a few minutes.  Add the beans and next three ingredients.  Cook until hot.  Remove from heat and add lime juice and cilantro.

Put some of the bean mixture on a plate.  Top with a chicken breast and half the bananas.