Fiesta Chicken with Carrot Rice
This is a full meal with sides included!
Ingredients:
- 14 oz Carrots peeled and chopped
- 1 lb Boneless Skinless Chicken Breasts 4 cutlets
- 1 tsp Sea Salt divided
- .25 tsp Garlic Powder
- .25 tsp Ground Black Pepper divided
- 3 tsp Olive Oil
- 1 c Onions chopped
- 1 Jalapenos seeded and minced
- 3 cloves Garlic minced or pressed
- 1.5 c Frozen Corn Kernels thawed
- 1 c Canned Black Beans drained and rinsed
- .25 c Fresh Cilantro divided
- 2 tbsp Lime Juice
- .25 c Salsa
- 4 slices Pepper Jack Cheese
- .25 c Tomatoes chopped
- 1 bunches Green Onions sliced
- .5 Avocado diced
Instructions:
- Pulse carrots in a food processor until they resemble rice. Place in a kitchen towel; squeeze out excess liquid.
- Season chicken with .5 tsp salt, garlic powder, and 1/8 tsp pepper. Heat a large, deep skillet over high. Add 1 tbsp oil. Add chicken to skillet, and cook 3 to 4 minutes per side. Set aside.
- Reduce heat to medium. Add remaining olive oil, onion, half the jalapeno, and garlic. Cook stirring constantly, about 2 minutes. Add carrots; increase heat to high and add remaining .5 tsp salt and remaining pepper. Cook until carrots are slightly tender, about 6 minutes. Add corn and beans, cook 1-2 minutes. Stir in 2 tbsp cilantro and lime juice.
- Place chicken on carrots. Top evenly with salsa, remaining jalapeno, and cheese. Reduce heat to low, cover and cook until cheese melts, about 5 minutes. Top with tomatoes, green onions, avocado, and remaining cilantro.
Nutrition
Calories: 475kcal | Carbohydrates: 40g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 1220mg | Potassium: 1348mg | Fiber: 10g | Sugar: 8g | Vitamin A: 17185IU | Vitamin C: 28.4mg | Calcium: 288mg | Iron: 2.5mg
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