Cast-Iron Mexican Chicken
Avocado-Cucumber 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 black beans, drained and rinsed
- 1 (8-oz) block pepper-Jack cheese, shredded (or use Cheddar)
- ¼ cup chopped fresh cilantro
- 1 lime, cut into 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 melts and chicken is done. Sprinkle with cilantro, and squeeze with lime juice before serving.
Side Dish Ingredients
- 2 avocados, sliced
- 1 English cucumber, chopped
- ¼ cup lime juice
- 2 Tbsp chopped fresh cilantro
- ½ tsp salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
463
|
113
|
576
|
| Fat (g) | 21 | 10 | 31 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 48 | 2 | 50 |
| Carb (g) | 17 | 7 | 24 |
| Fiber (g) | 6 | 5 | 11 |
| Sodium (mg) | 863 | 199 | 1062 |
Low Carb Meal Plan
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