Chili Rubbed Chicken with Black Bean Salsa and Rice
By AzWench
Ingredients
- 4 four ounce chicken breast cutlets
- Salt and chili powder
- 2 cups fresh pico de gallo (such as Ready Pac)
- 1/2 cup drained no added salt black beans (such as Eden)
- 2 seven ounce bags shirataki spaghetti (such as Miracle Noodles), rinsed and drained
- 1 cup fresh cilantro
Details
Servings 4
Adapted from abc.go.com
Preparation
Step 1
Spray a nonstick skillet with cooking spray and place over medium high heat. Season chicken on both sides with salt and chili powder and grill on each side until cooked, about 2 minutes per side, remove from the pan and set aside.
Add the rice to the pan and cook until all of the water has evaporated, about 30 seconds. Add to a mixing bowl with the pico de gallo and beans, mix well and season with salt and chili powder.
Evenly spoon the rice mixture into 4 bowls and top with the chicken cilantro.
Tips:
1. Serve this dish with fresh lime wedges for an added fresh burst for little to no added calories.
2. For a special treat, take a peeled under ripe avocado and grate it with a microplane over the top of the dish, a little goes a long way!
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