Mexican Chicken & Black Bean Salad
- Time: 20 minutes
- Servings: 3
- Serving Size: 6.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Chicken breast, skinless, uncooked - 240 grams or 8.5 oz
- Sea salt - 1/4 tsp
- Black pepper, ground 1/4 tsp
- Olive oil - 1 tsp (5 grams)
- Black beans, cooked - 3/4 cup (129 grams)
- Corn kernels - 3/4 cup (101 grams)
- Red bell pepper, chopped - 1/2 medium (70 grams)
- Cilantro, fresh leaves, chopped - 1 tbsp (2 grams)
- Chili powder - 1/8 tsp
- Cumin, ground - 1/8 tsp
- Lime, juice only - 1/2 medium (22 grams)
- Agave syrup - 1/2 tsp (4 grams)
INSTRUCTIONS:
- Chop the chicken breast into small pieces.
- Place a pan over medium heat. Once hot, add the olive oil and chicken breasts. Season with sea salt and black pepper and cook for 10 minutes or until fully cooked.
- Mix all of the remaining ingredients in a small bowl.
- Add the cooked chicken to the bowl. Serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days. Best eaten cold.
NUTRITION FACTS per serving:
- Calories 210
- Protein 22 grams
- Carbs 19 grams
- Fat 5 grams
- Fiber 6 grams
- Sugar 5 grams
- Iron 11% DV
- Calcium 2% DV
- Sodium 11% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Adding a little bit of spices such as chili powder and cumin can really give a dish a completely different taste without adding many calories. Try it out!
Tags: dairy-free, soy-free, gluten-free, high-protein, high-fiber, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.