- 4
Ingredients
- Chicken Breasts:
- 2 tbsp. Lemon Juice
- 1 tbsp.Extra Virgin Olive Oil
- 2 tsp. Minced Garlic, or 4 cloves garlic, finely chopped
- 1 tbsp. Adobo All-Purpose Seasoning with Pepper
- 3/4 tsp. red pepper flakes (optional)
- 4 Boneless, Skinless Chicken Breasts
- Bean Salad:
- 1 can (15.5 oz.) Blackeye Peas drained and rinsed
- 1 can (15.5 oz.) Chick Peas drained and rinsed
- 1 can (15.5 oz.) Red Kidney Beans drained and rinsed
- 1 medium cucumber, peeled, seeded and chopped (2 cups)
- 1 red bell pepper, seeded and diced small (about 1 cup)
- 2 tbsp. fresh cilantro, roughly chopped
- Dressing:
- 1 tbsp. Red Wine Vinegar
- 1 tbsp. GOYA® Salad & Vegetable Seasoning
- 1 tbsp. Extra Virgin Olive Oil
- 1/2 tbsp. Lemon Juice
Preparation
Step 1
In a medium bowl, combine lemon juice, olive oil, garlic, Adobo and red pepper flakes (optional). Add chicken to marinade, turning to coat both sides. Cover and marinate for 1 hour in refrigerator.
While the chicken is marinating, prepare the Three Bean Salad. For the Dressing, in a large mixing bowl, whisk together vinegar, Salad & Vegetable Seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Add blackeye peas, chick peas, kidney beans, cucumber, pepper and cilantro. Mix well to coat everything completely with dressing.
Preheat a medium-sized skillet over medium-high heat. Add the chicken to the pan. Brown each side for 1-2 minutes, and then reduce heat to medium-low and continue cooking for 10-15 minutes or until an internal temperature of 170°F is reached.