Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

What's Cooking With Melissa

Don't Forget to Vote! There is a poll on the right side of this page. What is your favorite whole grain to use when cooking?

Monday, June 6, 2011

Margarita Chicken

This poll winning recipe comes from the Cook This, Not That cookbook.  It's only 330 calories, as compared to T.G.I. Friday's version, which comes at a whopping 1,200 calories.  YIKES!  It's always nice to get the same great flavor for 2/3 less calories and fat!




Ingredients
1/2 can black beans, drained
1/4 tsp cumin
Juice of one lime
salt & pepper to taste
extra virgin olive oil
4 boneless, skinless chicken breasts
1 cup salsa verde (you can get this where salsa is served in your grocery store)
1 cup shredded Pepper Jack cheese
chopped, fresh cilantro 

Combine 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 oil in a large skillet over medium-high heat.  Season the chicken all over with salt and pepper. Sear in the hot pan for 3-4 minutes on the first side, until a nice crust develops, then flip and do the other side.

Spoon the salsa over the chicken, top with cheese and bake until the chicken is cooked through and the cheese is fully melted and bubbling (~10-15 minutes).  

Divide beans among 4 plates, top the the chicken, and garnish with cilantro.  

I actually served this on a bed of  90 second Spanish rice with a little pico de gallo and light sour cream on top to make it a full meal.  Make it your own and enjoy!

Click this box to print this recipe!

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