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
- 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
- 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!
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