Cuban Chicken and Black Bean Bowls
40g CARB
Serves 4
Hands On 30 min.
Total 1 hr.
- 12 oz. skinless, boneless chicken thighs
- 2 tsp. lime zest
- ½ cup lime juice
- 2 tsp. salt-free fiesta lime or chipotle Southwest seasoning blend, such as Mrs. Dash
- 2 tsp. canola oil
- ¼ tsp. salt
- 1 15-oz. can reduced-sodium black beans, rinsed and drained
- Nonstick cooking spray
- 1⅓ cups cooked quinoa
- 1 recipe Mango Salsa
- ¼ cup snipped fresh cilantro Orange and/or lime wedges (optional)
1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl whisk together the next five ingredients (through salt). Remove 2 Tbsp. marinade and add to beans; chill until needed. Add the remaining marinade to chicken; seal bag, turning to coat. Marinate chicken in the refrigerator 30 minutes to 1 hour, turning once halfway through.
2. Coat a 10-inch skillet with cooking spray. Heat skillet over medium-high. Drain chicken, discarding marinade. Cook chicken in hot skillet 12 to 15 minutes or until chicken is done (170°F), turning occasionally. Transfer chicken to a plate. Wipe skillet clean.
3. Cook beans in skillet over medium 3 to 4 minutes or until heated, stirring occasionally. Meanwhile, shred chicken using two forks.
4. Arrange quinoa, chicken, and beans in four bowls. Top with Mango Salsa and cilantro. If desired, serve with orange and/or lime wedges.
Mango Salsa In a bowl combine 1 cup chopped fresh peeled mango, ½ cup chopped red sweet pepper, 3 Tbsp. each snipped fresh cilantro and finely chopped red onion, and 1 Tbsp. lime juice.
PER SERVING (1 bowl each) cal 319, fat 7 g (1 g sat. fat), chol 80 mg, sodium 338 mg, carb 40 g (8 g fiber, 8 g sugars), pro 25 g
