Cast-Iron Mexican Chicken
Mango-Jicama Salad
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 (16-oz) container fresh salsa
- 1 (15.5-oz) can BPA-free black beans, drained and rinsed
- 1 (8-oz) block pepper-Jack cheese, shredded
- ¼ cup chopped fresh cilantro
- Lime wedges
Instructions
- Sprinkle chicken with cumin, chili powder, salt, and pepper. Cook chicken in hot oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes per side or until almost done.
- Surround chicken with salsa and beans; sprinkle cheese over chicken.
- Cover and cook 1 to 2 minutes or until cheese is melted and chicken is done. Sprinkle with cilantro, and squeeze with lime juice before serving.
Side Dish Ingredients
- 3 mangoes
- 1 jicama, peeled and cut into matchstick pieces
- ¼ cup chopped fresh cilantro (or use flat-leaf parsley)
- 2 Tbsp fresh lime juice
- 2 tsp chili powder
- 2 tsp honey
Side Dish Instructions
- Cut sides off mangoes, cutting on either side of pit to create flat cheeks; discard pits. Score mango flesh in a crisscross pattern. Cut between flesh and skin, and pop out flesh. Discard skin. Chop mango flesh.
- Combine jicama, mango, and cilantro in a bowl. Whisk together remaining ingredients. Pour over jicama mixture; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
463
|
154
|
617
|
| Fat (g) | 21 | 1 | 22 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 48 | 2 | 50 |
| Carb (g) | 17 | 38 | 55 |
| Fiber (g) | 6 | 8 | 14 |
| Sodium (mg) | 863 | 32 | 895 |
Clean Eating Meal Plan
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