A healthy, tasty and filling meal with a nice kick.
Prepare marinade in medium bowl- Juice from 1 lime, cumin, paprika, chili powder, 1/2 t sea salt & 1T olive oil. Combine strips of chicken, mix well & marinate on the counter for 30 minutes or refrigerate up to 3 hours.
Prepare dressing in food processor or blender. Avocados, 3/4 cup water, juice from 2 limes, jalapeno with stem cut off, garlic clove, cilantro & 1/2 t sea salt. Puree and place in refrigerator until dish is served.
Prepare rice of choice, I use white rice with small amount of brown rice. Grill on medium or fry chicken in olive oil. Chop tomato and drain then heat black beans just prior to serving.
To plate: In a barrel glass, layer bed of rice then mixture of chopped chicken pieces, beans & chopped tomatoes, another rice layer and press. Place glass upside down on plate and carefully remove glass. Pour avocado dressing on top and season with salt/pepper to taste.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 500 | ||
Calories from Fat: 148 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 30.9mg | 10 % | |
Sodium 489.2mg | 17 % | |
Potassium 1059.5mg | 28 % | |
Total Carbohydrate 68.2g | 20 % | |
Dietary Fiber 15.2g | 61 % | |
Sugars, other 53.1g | ||
Protein 24.2g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 500
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