tasty kitchen, Aaron gave it an 8, and Owen, Noah and I gave it a 9. I love how simple, healthy and fresh this was. I had to change just a few things, so I'll post the recipe the way I made it, but click the above link for the original. The calories for 4 servings were 200 per serving.
FOR THE CHICKEN:
6 Boneless, Skinless Chicken Breast tenders
1 T Olive Oil
½ t Ground Black Pepper
½ t Garlic Salt
¼ t Red Pepper Flakes
¼ t Ground Cumin
¼ t Salt
FOR THE BEANS:
1 can Black Beans (15 Ounce Size)
1/2 c drained canned diced tomatoes
¼ c Diced Jalapeno Pepper
3 dashes Onion Powder
2 dashes Cumin
FOR THE TOPPINGS:
1 whole Lime
¼ c Chopped green onions
1 avocado, chopped
For the chicken:
Cut the chicken into bite size pieces.
Heat a skillet on medium heat and add the olive oil. Add the pieces of chicken to the skillet with the hot oil. Next add the ground black pepper, garlic powder, red pepper flakes, cumin and salt. Stir the spices in with the pieces of chicken.
Continue to stir chicken. It should start to brown fairly quickly. It may take about 8 to 10 minutes for the chicken to cook.
For the beans:
While the chicken is cooking, add the beans and tomatoes to a microwave-safe bowl. Then, add the chopped jalapeno, a few dashes of onion powder and a couple dashes of cumin.
Stir the beans and cook them until they are hot (about 3 minutes).
Toppings and assembly of dish:
Add the beans into four dishes. Then split the cheese between the dishes.
Next, add the chicken and squeeze the juice from the lime over the chicken (1/2 a lime per serving). Top with the remaining cheese.
Lastly, garnish with chopped green onions and chopped avocado30+.