Nutrition per serving: 230 kcal | 29g PRO | 25g CHO | 1g FAT
Time: 25 min
Makes 3 servings
Ingredients:
- Skinless Chicken breasts – 12oz
- 1/3c Ms. Renfro’s Hot Jalapeno Green Chili Salsa (or other clean salsa verde)
- 2/3c nonfat, unsweetened Greek yogurt
- 1/2c organic black beans
- 1/2c of organic sweet corn
- 1/4c chopped onion
- 1 tsp cumin powder
- 1 tsp smoked paprika
- ½ Tbsp lime juice
- 3 Tbsp of fresh chopped cilantro
Directions:
- Heat a medium saucepan over medium high heat with a little olive oil or avocado oil. Once hot, add corn and onion. Saute until onion is translucent and remove from pan (2-3min).
- Add chicken breast to pan and cover with salsa verde. Cover and cook until chicken is just slightly undercooked (5-7min).
- Remove chicken and shred with a fork. Return to pan with sauce and add corn, onion, black beans, spices and lime juice. Cook for 3 more minutes to cook chicken thoroughly.
- Reduce heat and add Greek yogurt and cilantro.
Optional:
- Top with salsa, pico, avocado, fresh cilantro or lime
- Serve over rice, eat by itself, make into enchilada, or in Ezekiel or Siete brand taco shells/tortillas
