This quick-cooking chicken dish comes together in a single skillet, cutting back on cleanup time, and helping get dinner onto the table with a minimum of fuss. It also happens to be delicious, and a family favorite among even the pickiest of kids.
1 small jalapeo, seeded and minced, plus 1/2 jalapeo, thinly sliced
2 garlic cloves, minced
1 1/2 cups fresh or thawed frozen corn kernels
1 cup canned unsalted black beans, drained and rinsed
1/4 cup chopped cilantro, divided
2 tablespoons fresh lime juice
1/4 cup low-sodium salsa
4 slices pepper-Jack cheese
1/4 cup chopped fresh tomatoes
2 tablespoons sliced scallions
4 ounces diced avocado
Added sugars 0g
Calcium 9% DV
Potassium 27% DV
How to Make It
Pulse carrots in a food processor until they resemble rice. Place in a kitchen towel; squeeze out excess liquid.
Season chicken with 1/2 teaspoon salt, garlic powder, and 1/8 teaspoon 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.
Reduce heat to medium; add olive oil, onion, minced jalapeño, and garlic. Cook, stirring constantly, about 2 minutes. Add carrots; increase heat to high, and add remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Cook until carrots are slightly tender, about 6 minutes. Add corn and beans; cook 1 to 2 minutes. Stir in 2 tablespoons cilantro and lime juice.
Place chicken on carrots. Top evenly with salsa, jalapeño slices, and cheese. Reduce heat to low; cover and cook until cheese melts, about 5 minutes. Top with tomatoes, scallions, avocado, and remaining 2 tablespoons cilantro.
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