Recipe of the Week

A Mexican-inspired salad with tender chicken, black beans, creamy avocado, juicy tomatoes, cilantro, lime juice, and more! EASY, ready in 20 minutes, HEALTHY, and packed with fiesta FLAVORS galore!

INGREDIENTS

•  3 tablespoons olive oil
•  1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
•  1 tablespoon cumin
•  1 tablespoon chili powder, or to taste
•  3 to 4 cloves garlic, finely minced or pressed
•  one 15-ounce can of black beans, drained and rinsed
•  salt and freshly ground black pepper, to taste
•  2 cups cherry or grape tomatoes, halved
•  2 green onions, sliced into thin rounds
•  1 or 2 medium ripe Hass avocados, diced into medium chunks
•  1/3 cup fresh cilantro, or to taste
•  2 to 4 tablespoons freshly squeezed lime juice
•  2 tablespoons apple cider vinegar
•  1 to 3 teaspoons agave or honey, optional and to taste
•  pinch cayenne pepper, optional and to taste

INSTRUCTIONS

1. To a large skillet, add the olive oil, chicken, evenly sprinkle with cumin and chili powder, and cook over medium-high heat until done, about 5 minutes. Stir and flip intermittently to ensure even cooking.
2. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
3. Add the black beans, stir to combine, evenly season everything with salt and pepper, and cook for about 1 minute, or until beans are lightly warmed.
4. Transfer skillet contents to a large bowl, add the tomatoes, green onions, avocado, cilantro, lime juice, apple cider vinegar, and stir to combine.
5. Check for seasoning balance, and if desired, add the optional agave/honey, optional cayenne, additional salt or pepper, etc.

NOTES

• Salad is best fresh but will keep airtight in the fridge for up to 3 days, noting the avocado will oxidize as time passes.
  

NUTRITION INFORMATION: 

YIELD: 4 Servings

SERVING SIZE: 1

Amount Per Serving: 

CALORIES: 676

FAT: 27g

SODIUM: 750mg

CARBOHYDRATES: 55g

FIBER: 17g

SUGAR: 18g

PROTEIN: 56g