Ingredients

• 3 Tbsps. diced onion
• 1 1/2 tsp. chopped garlic
• 1 can black beans, rinsed and drained
• 1/4 cup diced tomato
• 1/2 tsp. chopped fresh cilantro
• 1 cup chicken broth
• 2 tsps. chipotle powder
• 1 tsp. sea salt
• 1 Tbsp. olive oil
• 2 Tbsps. chili powder
• 4 boneless chicken breasts (about 4 oz each), fat trimmed
• 2 cups fresh spinach

Preparation

1. Sauté onion and garlic in a large saucepan over medium heat until translucent, about 3
   minutes. Add beans, tomato, cilantro, broth, chipotle powder and salt and simmer until
   beans are tender, about 15 minutes. Remove from heat, pour into a blender and puree;
   set aside.
2. Mix oil and chili powder in a bowl to form a paste; rub over chicken. Grill or
   broil chicken until cooked through (but not charred), 3 to 5 minutes on each side. Serve
   each chicken breast with 4 tbsp sauce (freeze leftover sauce) and garnish with 1/2 cup
   spinach.