Margarita Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 can (14-16 oz.) black beans, drained1/4 tsp. cuminJuice of 1 limesalt and black pepper to taste1/2 Tbsp olive oil4 boneless, skinless chicken breasts (6 oz each)1 cup prepared salsa verde1 cup shredded pepper jack cheesechopped fresh cilantro
Preheat oven to 450 degrees. Combing the black beans and cumin in a saucepan and heat all the way through. Squeeze in the lime juice and adjust the seasoning with salt and pepper. Remove from heat, but warm before serving.
Heat the oil in a large skillet over medium-high heat. Season the chicken all over with salt and pepper and sear in the hat pan for 3 to 4 minutes on the first side, until a nice crust develops, then flip. Cook for another 3 to 4 minutes, then spoon the salsa over the meat, top with the cheese and place in the oven. Bake until chicken is cooked through and the cheese is fully melted and bubbling, no more than 5 minute. Divide the beans among four plates, top with the chicken and garnish with cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user BRANDI.FEY.
Heat the oil in a large skillet over medium-high heat. Season the chicken all over with salt and pepper and sear in the hat pan for 3 to 4 minutes on the first side, until a nice crust develops, then flip. Cook for another 3 to 4 minutes, then spoon the salsa over the meat, top with the cheese and place in the oven. Bake until chicken is cooked through and the cheese is fully melted and bubbling, no more than 5 minute. Divide the beans among four plates, top with the chicken and garnish with cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user BRANDI.FEY.
Nutritional Info Amount Per Serving
- Calories: 379.4
- Total Fat: 7.3 g
- Cholesterol: 145.6 mg
- Sodium: 482.5 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4.8 g
- Protein: 60.7 g
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