Grilled spice-rubbed chicken and a pot of spicy baked beans will remind you of campfire eating. Chipotle chile powder lends a rich smoky flavor, but if you don’t have any on hand, substitute regular chili powder or ancho chile powder.
1 1/2 teaspoons chipotle chile powder, divided
1/2 teaspoon ground cumin
1/2 teaspoon coarse salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1 1/2 teaspoons canola oil
1/2 cup chopped sweet onion
1 (16-oz.) can baked beans
1. Heat grill. Combine 1 teaspoon of the chile powder, cumin, salt and pepper in small bowl. Rub over both sides of chicken.
2. Oil grill grates. Grill chicken, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once.
3. Meanwhile, heat oil in medium saucepan over medium-low heat until hot. Cook onion 5 minutes or until softened, stirring frequently. Stir in beans and remaining 1/2 teaspoon chile powder. Increase heat to medium; simmer 2 to 3 minutes or until hot and bubbling, stirring frequently. (If beans are too thick, add a few tablespoons water.) Serve with chicken.
4 servings
PER SERVING: 285 calories, 6 g total fat (1.5 g saturated fat), 32.5 g protein, 26.5 g carbohydrate, 75 mg cholesterol, 660 mg sodium, 5.5 g fiber