Grill Pan Mojo Chicken Breasts
Seasoned Black Beans and Turmeric Rice
Ingredients
- 1 orange
- 2 tsp chopped chipotle peppers in adobo sauce
- 2 cloves garlic, minced
- ½ tsp dried thyme
- ¼ tsp salt
- 1 bone-in chicken breast (½ to ¾ lb)
Instructions
- Grate zest and squeeze juice from orange.
- Whisk together orange juice, zest, peppers, garlic, thyme, and salt in a bowl.
- Add half of marinade to chicken in a large zip-top bag. Seal bag, and turn to coat; reserve remaining marinade for basting.
- Marinate chicken in refrigerator 30 minutes, turning bag once or twice.
- Preheat a grill pan to medium-high heat. Remove chicken from marinade. Add chicken to grill pan rubbed with oil.
- Cook 20 to 25 minutes, turning and basting occasionally with reserved marinade, until chicken is done. Let stand 10 minutes; cut chicken breast in half to serve.
Side Dish Ingredients
- ⅓ cup brown basmati rice (or use other brown rice)
- ⅛ tsp ground turmeric
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 clove garlic, minced
- ¼ cup finely chopped red onion
- ½ Tbsp olive oil
- 1 (15.5-oz) can BPA-free low-sodium black beans, drained and rinsed
- ½ (14.5-oz) can low-sodium chicken broth
- 1 Tbsp chopped fresh cilantro (or use flat-leaf parsley)
Side Dish Instructions
- Cook rice according to package directions, adding turmeric and ⅛ tsp each salt and pepper.
- Sauté garlic and onion in hot oil in a saucepan over medium-high heat 3 minutes or until tender; add beans, broth, and ⅛ tsp each salt and pepper.
- Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in cilantro before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
175
|
270
|
445
|
| Fat (g) | 3 | 5 | 8 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 26 | 15 | 41 |
| Carb (g) | 10 | 44 | 54 |
| Fiber (g) | 2 | 15 | 17 |
| Sodium (mg) | 365 | 524 | 889 |
Clean Eating Meal Plan
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