For the marinade:
2 tbs. olive oil + 2 tbs. for frying chicken
1 tbs. white vinegar
1/2 tsp. ground cumin
1/4 tsp. salt
4 boneless, skinless chicken breasts
For the black beans:
1/2 c. diced red onion
1/2 tbs. minced garlic
1 c. (16. oz) black beans drained and rinsed
1/4 c. water
1 tbs. freshly squeezed lime juice
1/4 tsp. ground cumin
1/4 tsp. black pepper
1 tbs. chopped cilantro
Heat a large skillet or cast-iron pan on medium.
Add about 2 tbs. olive oil and cook the breasts for about 4-5 minutes on each side.
Transfer the cooked chicken breasts to a plate, covering with aluminum foil to keep warm.
Using the same skillet, cook the red onions until soft (about 2-4 minutes).
If the pan needs a little splash of olive oil to get the onions cooking, add a little.
You may have enough juices left from the chicken so only add more oil if you need it.
Once the onions are soft, add the garlic. Stir together with the onions for 1-2 minutes more until fragrant.
Now add the can of black beans (drained and rinsed), water, lime juice, cumin, pepper, and cilantro.
Simmer the beans for 5 minutes.