Mexican Chicken and Fruit Salad

Mexican Chicken and Fruit Salad

It’s the spices that count in this flavor-packed Mexican chicken dish.

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Prep Time (mins)
  • Ingredients
  • Nutrition
  • Fruit Salad:
  • 1 cup Mandarin oranges canned - (in water) cut in half
  • 1 cup Strawberries - sliced
  • 1/2 cup Blueberries
  • 3 tbsps Fresh cilantro leaves - chopped
  • 1 tbsp Lime juice - fresh squeezed
  • 1/8 tsp Ground cumin
  • 1/8 tsp Ground black pepper
  • Chicken & Beans:
  • 4 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 7 oz Skinless chicken breasts
  • 1/4 cup Fresh cilantro leaves - chopped
  • 1/4 cup Kitchen Basics unsalted chicken stock
  • 1 tbsp Red wine vinegar
  • 1 tsp Chili powder - or to taste
  • 2 oz Canned green chilies - chopped (1/2 can)
  • 2/3 cup Black beans canned
Calories 364
Total Fat 12g
Carbohydrates 36g
Fiber 9g
Protein 28g

Instructions

  1. Mix mandarin oranges with the rest of the fruit salad ingredients in a medium-sized bowl. Cover and chill. Stir a few times until ready to serve.
  2. Heat oil in a large skillet.
  3. Add chicken, reduce heat and cook about three minutes per side, turning once until lightly browned and no longer pink in the center.
  4. Remove chicken from the pan. Reduce heat to medium.
  5. Add cilantro leaves, chicken broth, vinegar and chili powder.
  6. Stir in chilies.
  7. Boil until sauce is reduced by half, about 3 minutes.
  8. Warm the beans in a separate pan.
  9. Reduce heat to low and return chicken to the pan.
  10. Turn several times to coat with sauce, place chicken on dinner plates and top with remaining sauce next to the beans.
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