Balsamic Grilled Chicken Caprese Salad
PREP TIME: 1hr 5min COOK TIME: 40min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 0g||0%|
|Total Carbs 63g||21%|
|Dietary Fiber 4g||16%|
|Vitamin A 0%|
|Vitamin C 40%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 cupmojo bitter orange Marinade
1 tbsp.minced garlic or 4 cloves finely chopped fresh garlic
2 tsp.GOYA® adobo all-purpose seasoning with Pepper
1/2 tsp.ground cumin
1 smallthinly sliced onion
1 box (8 ounces)rice & red beans
1 tbsp.extra virgin olive oil
1/4 cupwhite cooking wine
1-2 tbsp.roughly chopped cilantro
In a medium mixing bowl, combine the Mojo Bitter Orange Marinade, garlic, adobo, cumin and oregano. Add the chicken breasts and sliced onion to marinade, cover and refrigerate 1 hour.
Cook Rice & Red Beans according to package directions.
Heat the olive oil in a large skillet over medium heat. Remove the chicken from the marinade and brown chicken breasts for 2 minutes on each side; reserve marinade. Once the chicken breasts are browned, add the reserved marinade and white wine to the pan. Let simmer for 15 to 20 minutes or until an internal temperature of 170° Fahrenheit is reached.
Plate the chicken over or beside the fully cooked Rice & Red Beans, top with simmered onions from the marinade and garnish with cilantro.
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