Chicken, Avocado,and Black Bean Salad - 18g Carbs, 8g Fiber
From: South Beach
Are you looking for a tasty new salad option? Try this Phase 1
dish—so quick and easy!
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Servings: 4
12 oz chicken, breast
1 medium lime, juiced, use 1 Tbsp
1 1/2 Tbsp olive oil, extra virgin
14 oz black beans, drained and rinsed
1/4 cup red bell pepper, chopped
1 clove garlic minced
1/4 tsp salt
Black pepper, ground to taste
Red pepper, crushed to taste
1 1/2 tsp cilantro, fresh (optional), chopped
1 medium avocado
1. Cook chicken on stove or grill over medium heat until cooked
through and internal temperature reaches 165.
2. Place the lime juice in a large bowl and gradually whisk in
the oil.Stir in the beans, bell pepper, garlic, salt, black pepper,
and pepper flakes (optional). Correct seasoning to taste. Add the
diced chicken strips, and top with the cilantro. Mix well.
3. Slice avocado and serve beside scoops of chicken and bean salad.
Time-Saver:
Make the chicken and bean salad a day or night ahead without the
cilantro or avocado. Slice the avocado and add cilantro immediately
before serving.
Servings: 4
Nutrition per Serving:
277 Calories, 15g Total Fat, 2.4g Saturated Fat, 430mg Sodium,
18g Carbs, 8g Dietary Fiber, 22g Protein
