What's Cookin Wednesday - Fiesta Chicken & Carrot "Rice"

Have you read Skinnytaste One & Done yet?  What a great cookbook!

Ingredients

- 14 oz. carrots (5 medium or 3 to 4 large), peeled and cut into 1-inch pieces
 - 2 boneless, skinless chicken breasts (8oz each), cut in 1/2 crosswise
 - 1 1/2 tsp. kosher salt
 - 1/4 tsp. garlic powder
 - Freshly ground black pepper
 - Olive oil spray
 - 2 tsp. olive oil
 - 1 cup chopped white onion
 - 1 small fresh jalapeño pepper, seeded and minced, plus 1/2 jalapeño, thinly sliced
 - 2 garlic cloves, minced
 - 1 1/2 cups corn kernels, fresh or frozen
 - 1 cup canned black beans, rinsed and drained
 - 2 tbsp. chopped fresh cilantro
- Juice of 1/2 lime
- 4 tbsp. jarred salsa
- 4 slices pepper Jack cheese 
For serving
- 1/4 cup chopped fresh tomatoes
- 2 tablespoons chopped scallions
- 2 tablespoons chopped fresh cilantro
 - 1 small avocado, sliced

I skipped the onion, jalapeno, cilantro - because 2/3 of our family are spice wimps and the other 1/3 thinks cilantro tastes like soap! 

In a food processor, working in small batches, pulse the carrots a few times until they resemble grains of rice (don't overprocess or it will get mushy). Spoon the carrots into a kitchen towel, cheesecloth, or paper towels and squeeze out any excess liquid.

Place each piece of chicken, one at a time, between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound each piece until it is about 1/2 inch thick. Season with 3⁄4 teaspoon of the salt, the garlic powder, and black pepper to taste.

Heat a large deep nonstick skillet over high heat. Spray with oil and cook the chicken until browned and just cooked through, about 2 minutes per side. Transfer the chicken to a plate.

Reduce the heat under the skillet to medium and add the 2 tsp. oil, the onion, minced jalapeño, and garlic. Cook, stirring, until fragrant, about 2 minutes. Add the riced carrots, increase the heat to high, and add the remaining 3/4 tsp. salt and black pepper to taste. Cook, stirring, until the carrots are crisp-tender, about 6 minutes. Add the corn and beans and cook, stirring, until heated through, 1 to 2 minutes. Stir in the cilantro and the lime juice.

Place the chicken over the rice. Top each piece with 1 tbsp. salsa, a few jalapeño slices, and a slice of cheese. Reduce the heat to low, cover, and cook until the cheese melts and the chicken is cooked through, about 5 minutes.

Divide among 4 plates. Top each serving with tomatoes, cilantro, scallions, and avocado. 

This was A LOT of work.  Well, compared to the amount of effort that I normally put in a dish.  But it was super yummy!