Grilled Chicken and Salsa, Black Beans Epazote, Green Salad
This meal contains 259 calories, including 19 grams of protein, 28 carbs and 8 grams of fat. It takes less than 15 minutes to prepare.
Grilled Chicken with Salsa
Yields: 11 servings. Each serving has: 1 oz. For your nutrition plan you should have: 2 Servings
Ingredients:
1 x 1 pepper - jalapeno, seeded
1 x 1 tablespoon - olive oil
1 x 1 medium whole (2-3/5" dia) - tomatoes
2 x 1 teaspoon - fresh cilantro
1 x 1 clove - garlic
0.25 x 1 cup, chopped - onions
1 x 8 oz - chicken breast
1 x 1 fl oz - lime juice
Preparation Instructions:
Brush with olive oil and grill chicken under the broiler for 4-5 minutes on each side. In a small bowl mix together remaining ingredients. Serve salsa over chicken breasts. Prep time: 5min. Cook time: 10 min. Note: Use skinless chicken breast; if skin is present, remove and discard before cooking.
Black Beans with Epozate
Yields: 16 servings. Each serving has: 1 oz . For your nutrition plan you should have: 4 Servings
Ingredients:
2 x 1 cup - black beans, canned
1 x 1 tablespoon - canola oil
0.5 x 1 cup, chopped - onions
2 x 1 clove - garlic
1 x 1 sprig - epazote
Preparation Instructions:
Saute onion in olive oil until tender. Add garlic and cook for 1 minute. Drain and rinse beans and add to the pot along with the epazote. Cover and allow to heat through. Prep time: 5 min Cook time: 10 min Note: epazote leaves are native to mexico and add flavor to black bean dishes.
Salad
Yields: 8 servings. Each serving has: 1 oz/ For your nutrition plan you should have: 2 Servings
Ingredients:
0.5 x 1 cup, chopped - dandelion
0.5 x 1 cup, chopped - chicory leaves
1 x 1 cup, chopped - watercress
1 x 1 tablespoon, chopped - chives
1 x 1/2 cup shredded - romaine lettuce
Preparation Instructions:
Rinse all greens in cold water; dry. Shred romaine and chicory; remove watercress stems. Combine prepared greens in a bowl, toss well and serve. Prep time: 5 min
