Thursday, March 14, 2013

Chicken with Black Bean, Roasted Red Pepper and Avocado Salsa

This dish was not only quick, it was beautiful and delicious. I hope you like it!

serves 8 ( 5 points +)

  • 3-4 T. lime juice, divided
  • 8 ( 4 oz) boneless, skinless chicken breast halves
  • 1 can ( 15 oz) black beans, drained and rinsed
  • 1 roasted red pepper, diced
  • 1/4 c. finely chopped red onion
  • 1/2 c. chopped, fresh cilantro
  • 1 c. diced avocado
  • salt and pepper to taste

Brush chicken with 2 T. lime juice and let stand for 10 minutes. Season chicken with salt and pepper.
Heat a large nonstick skillet over medium-high heat. Coat with nonstick spray.
Cook chicken for 3-4 minutes per side or until browned and juices run clear.

Meanwhile, in a medium bowl, combine black beans, red pepper, red onion, cilantro and avocado. Add 1-2 T. lime juice and salt to taste. Serve salsa over chicken.

1 comment:

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