Pico de Gallo Chicken
Cilantro-Lime Pinto Beans
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 (10-oz) container pico de gallo, drained
- 1½ cups shredded Mexican-blend cheese
- ⅓ cup chopped fresh cilantro
Instructions
- Preheat broiler. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Sprinkle chicken with salt, if desired. Cook chicken in hot oil in a large ovenproof skillet 6 minutes per side or until done.
- Top chicken with pico de gallo and cheese. Broil 2 to 3 minutes or until cheese is melted and lightly browned. Sprinkle with cilantro.
Side Dish Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 2 (15-oz) cans pinto beans, drained and rinsed
- ½ cup chopped fresh cilantro
- 2 tsp lime zest
- 2 Tbsp lime juice
- 1 tsp ground cumin
- ½ tsp salt
Side Dish Instructions
- Cook onion and garlic in hot oil in a saucepan over medium-high heat 5 minutes or until tender. Stir in beans, cilantro, lime zest, lime juice, cumin, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
333
|
149
|
482
|
| Fat (g) | 15 | 3 | 18 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 45 | 7 | 52 |
| Carb (g) | 4 | 24 | 28 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 188 | 424 | 612 |
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