seared chicken with avocado with black beans and tortilla chips con queso
This menu received our highest rating. It's easy and colorful, and the flavor combination of blackened chicken with buttery-tasting avocado pleased even our pickiest tasters.
Yield: 4 Servings Ready in 22 minutes
2 people trying soon
seared chicken with avocado with black beans and tortilla chips con queso Preparation
Sprinkle seasoning on both sides of chicken. Heat oil in a large nonstick skillet over high heat. Add chicken to pan, smooth side down; cook 1 minute or until seared. Reduce heat to medium; cook 3 minutes on each side or until lightly browned.
Combine avocado, cilantro, pepper, lime juice, and salt. Squeeze one-fourth lime over
each piece of chicken before serving. Serve with avocado mixture. Yield: 4 servings (serving size: 1 chicken breast half and a/4 cup avocado: mixture).
CALORIES 221 (42% from fat); FAT 10.3g (sat 1.8g, mono 6g, poly 1.4g PROTEIN 27.4g; CARB 5.2g; FIBER 2.9g; CHOL 66mg; IRON 1.4mg: SODIUM 370mg; CALC 22mg EXCHANGES: 1 Vegetable, 4 Very Lean Meat, 1 Fat
Tortilla Chips con Queso
prep: 4 minutes cook: 5 minutes
Use kitchen scissors to cut the tortillas into
2 (8-inch) flour tortillas Cooking spray 1/4 teaspoon chili powder 1/4 cup (1 ounce) preshredded light Mexican
cheese blend (such as Sargento) % cup salsa
Preheat oven to 400�.
Cut each tortilla into 8 wedges; arrange on a baking sheet in a single layer. Coat wedges with cooking spray; sprinkle evenly with chili powder and cheese. Bake at 400� for 5 minutes or until lightly browned. Serve with salsa. Yield: 4 servings (serving size: 4 tortilla wedges and about 2 tablespoons salsa).
CALORIES 105 (23% from fat); FAT 2.7g (sat 1.1g, mono 0.7g, poly 0.3g; PROTEIN 4.3g; CARB 15.4g; FIBER 0.1g; CHOL 3mg; IRON O.Smg; SODIUM 303mg; CALC 100mg EXCHANGES: 1 Starch, Vz Medium-Fat Meat
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