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Ингредиенты
- 1 tsp salt
- 2 tsps ground cumin
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 8 oz. boneless skinless chicken breasts,
- Slice each breast evenly lengthwise to make 4 cutlets
- 2 TBSP olive oil, divided
- 1 poblano pepper, seeds removed, chopped
- 1 medium jalapeño pepper, seeds removed, finely chopped
- 1/2 yellow onion, chopped
- 1 cup frozen corn
- 2 cloves garlic, minced
- 3 1/2 cups brown rice, cooked
- 1 15 oz. can black beans, rinsed and drained
- 3 TBSP salsa
- 3 TBSP chopped fresh cilantro
- Juice of 1 lime
- 1 15 oz. can chopped tomatoes
Инструкции
- In a small bowl, stir together salt, cumin, coriander, pepper and red pepper flakes
- Using 1 TBSP olive oil, rub each chicken cutlet with oil on both sides and sprinkle with 1/2 of the spice mixture
- Set remaining spice mixture aside
- Heat remaining oil in a large non stick skillet over medium high heat
- Cook chicken until golden brown and meat is no longer pink inside
- About 4 minutes per side
- Remove from the heat and allow to stand for a few minutes
- Slice cooked chicken into thin strips and set aside
- Add poblano, jalapeño and onion to skillet and cook, stirring frequently, over medium high heat, until vegetables are tender, about 4 minutes
- Add corn, garlic and remaining spice mixture; Blend well and cook for 1-2 minutes
- Stir in chicken, brown rice, beans, salsa, cilantro, chopped tomatoes and lime juice
- Stir gently and cook until heated through, about 1-3 minutes
- Serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 4 servings | |
| Calories 1108 | |
| Calories from Fat 124 | 11% |
| Total Fat 14.38g | 18% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 765mg | 32% |
| Potassium 2157mg | 62% |
| Total Carbs 194.89g | 52% |
| Dietary Fiber 21.5g | 72% |
| Sugars 6.05g | 4% |
| Protein 51.63g | 83% |
