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Chili Rubbed Chicken with Black Bean Salsa and Rice

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Rate this recipe 4.2/5 (6 Votes)

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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