Balsamic Grilled Chicken Caprese Salad
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 1.5g||8%|
|Total Carbs 34g||11%|
|Dietary Fiber 9g||36%|
|Vitamin A 15%|
|Vitamin C 60%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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2 tbsp.extra virgin olive oil, divided
adobo all-purpose seasoning with pepper, to taste
1/2 red onion diced small (about 3/4 cup)
1/2 red bell pepper diced small (about 1/2 cup)
1 tsp.minced garlic or 1 clove finely chopped fresh garlic
1 can black beans, drained and rinsed (15.5 ounces)
1/2 can whole kernel corn (about 3/4 cup)
1/2 tsp.ground cumin
1 avocado diced small (about 1 cup)
2 tbsp.lemon juice
2 tbsp.roughly chopped fresh cilantro
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with Adobo. Add the breasts to the pan. Brown the chicken for 3 to 4 minutes per side or until the internal temperature reaches 170°F. Transfer the chicken to a plate and tent with foil to keep warm.
Heat the remaining oil in a skillet. Add the onions, peppers and garlic. Cook on medium heat just until the onions begin to become translucent, approximately 3 to 4 minutes. Stir in the black beans, corn and cumin. Continue cooking until warmed through, approximately 2 minutes. Remove the pan from heat. Stir in the avocado, lemon juice and cilantro until combined.
Serve bean mixture warm atop chicken breasts.
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