Tangy Chicken Breasts Baked with Black Bean Salsa

--Marinated Chicken Breasts 2 tablespoons fresh lime juice -- or lemon juice

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoons salt

2 teaspoons freshly ground black pepper

4 skinned and boned chicken breast halves

-- Salsa 15 ounces black beans, canned -- rinsed and drained

2 onions -- cut into eighths

3 yellow squash -- cut into 1" chunks

3 zucchini -- cut into 1" chunks

4 garlic cloves -- peeled and sliced

1 pound fresh tomatoes -- cut into wedges

3 tablespoons fresh cilantro leaves -- coarsely chopped

Salt and pepper

For the chicken, in a bowl combine lime (or lemon, if preferred) juice, cumin, coriander, salt and pepper. Rub each breast with marinade and set aside, 1 to 2 hours.

For the salsa, preheat oven to 400 degrees F. In a large bowl toss together black beans, onions, squash, zucchini, garlic, tomatoes and cilantro. Season to taste with salt and pepper. Put beans in a 13x9-inch baking pan and arrange chicken breasts on top. Pour any extra marinade over chicken breasts and bake until chicken is a nice golden brown and vegetables are tender, about 1 hour.

Serves 4.