Southwest Chicken
Cilantro Rice
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ¾ cup frozen corn kernels, thawed
- ¾ cup black beans, drained and rinsed
- ⅓ cup pico de gallo, drained
- ⅓ cup crumbled cotija cheese
- 1 Tbsp chopped fresh cilantro (optional)
Instructions
- 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 and pepper, if desired. Cook chicken in a large skillet coated with cooking spray over medium-high heat 5 minutes per side or until done. Remove chicken from skillet.
- Add corn to same skillet; cook 4 minutes or until lightly browned. Add beans and pico de gallo; cook 4 minutes or until thoroughly heated. Serve corn mixture with chicken; sprinkle with cheese and, if desired, cilantro.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
- 2 Tbsp chopped fresh cilantro
- ⅛ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Stir in cilantro and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
422
|
176
|
598
|
| Fat (g) | 11 | 2 | 13 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 49 | 4 | 53 |
| Carb (g) | 29 | 37 | 66 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 623 | 146 | 769 |
Quick & Healthy Meal Plan
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