Categories: Meals
Ingredients
- 14 oz. carrots, peeled and chopped
- 4 chicken cutlets
- 1 tsp kosher salt, divided
- 1/4 tsp garlic powder
- 1/4 tsp black pepper, divided
- Olive oil cooking spray
- 2 tsp olive oil
- 1 cup chopped white onion
- 1 small jalapeno, seeded and minced, plus 1/2 jalapeno, thinly sliced
- 2 garlic cloves, minced
- 1 1/2 cups fresh or thawed frozen corn kernels
- 1 cup canned black beans, drained and rinsed
- 1/4 cup chopped cilantro, divided
- 2 tbsp. fresh lime juice
- 1/4 cup salsa
- 4 slices pepper Jack cheese
- 1/4 cup chopped fresh tomatoes
- 2 tbsp. sliced scallions
- 4 oz. diced avocado
Directions
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Pulse carrots in a food processor until they resemble rice. Place in a kitchen towel; squeeze out excess liquid.
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Season chicken with 1/2 tsp salt, garlic powder, and 1/8 tsp pepper. Heat a large, deep skillet over high. Coat with cooking spray. Add chicken to skillet, and cook 3 to 4 minutes per side. Set aside.
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Reduce heat to medium; add olive oil, onion, minced jalapeno and garlic. Cook, stirring constantly, about 2 minutes. Add carrots; increase heat to high, and add remaining 1/2 tsp salt and remaining 1/8 tsp pepper. Cook until carrots are slightly tender, about 6 minutes. Add corn and beans; cook 1 to 2 minutes. Stir in 2 tbsp. cilantro and lime juice.
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Place chicken on carrots. Top evenly with salsa, jalapeno slices, and cheese. Reduce heat to low; cover and cook until cheese melts, about 5 minutes. Top with tomatoes, scallions, avocado, and remaining 2 tbsp. cilantro.