Cast-Iron Mexican Chicken
Avocado-Cucumber Salad
Ingredients
- 1 lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp ground cumin
- ½ tsp chili powder
- ⅛ tsp salt
- ¼ tsp pepper
- 1 Tbsp canola oil
- 1 cup fresh salsa
- ½ (15.5-oz) can black beans, drained and rinsed
- ½ cup shredded pepper-Jack cheese, shredded (or use Cheddar)
- 2 Tbsp chopped fresh cilantro
- ½ lime, cut into wedges
Instructions
- Sprinkle chicken with cumin, chili powder, salt, and pepper. Cook chicken in hot oil in a 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
- 1 avocado, sliced
- ½ English cucumber, chopped
- 2 Tbsp fresh lime juice
- 1 Tbsp chopped fresh cilantro
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
389
|
110
|
499
|
| Fat (g) | 15 | 10 | 25 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 43 | 2 | 45 |
| Carb (g) | 17 | 7 | 24 |
| Fiber (g) | 6 | 5 | 11 |
| Sodium (mg) | 680 | 2 | 682 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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