MEXICAN CHICKEN WITH ZUCCHINI, CORN, AND BLACK BEANS
This easy Mexican chicken recipe incorporates a mix of fresh vegetables and bold flavors for a hearty one-dish dinner. We used black beans in this entrée, but you can substitute pinto beans, if you like. We've added just a pinch of cayenne pepper to the spice mix, but you can up that if you can handle the heat. Or, add in a finely diced habanero or serrano pepper to really take this to the next level. If you can find it, use queso fresco in place of the crumbled feta for a more authentic flavor. Use any leftovers as a tasty filling for tacos or burritos.
Categories Lunch,Dinner
Time 50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- To make spice mix, combine cumin, oregano, chili powder, and cayenne in a small bowl. Season chicken with 1 tsp spice mixture and ½ tsp salt; set remaining spice mixture aside.
- Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Working in batches so pan doesn't get crowded, cook chicken until browned and cooked through, flipping once, 4-5 minutes; remove to a plate.
- Add remaining 2 tsp oil and onion to pan; cook, stirring, until onion softens, 3-4 minutes. Add garlic and remaining spice mix; cook, stirring a few times, 1 minute. Add corn and zucchini to pan; cook, stirring often, until tender, 4 minutes. Stir in chicken and accumulated juices, beans, diced tomatoes and tomato sauce, and remaining 1 tsp salt; cover and simmer for 5 minutes for flavors to blend. Serve garnished with cheese and cilantro.
- Serving size: 1 cup
Nutrition Facts : Calories 172 kcal
BLACK BEAN, CORN & CHICKEN SALAD
Delicious salad that can be served warm or cold. I serve it with olive oil tortillas and sour cream. I think that I found this recipe in a magazine a few years back. Truly delicious, and very healthy.
Provided by Jake and Aimee
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare all vegetables.
- Dice chicken (I usually cook the chicken while I am preparing the vegetables, then I dice it while it's warm).
- In a large bowl, mix all ingredients together.
- Let it sit for a few minutes. (The warmth of the chicken will heat the salad and help the flavors to marry quickly. You can let this sit for about 10 mins or put it in the fridge overnight.).
- Stir to redistribute the ingredients.
- Serve with tortillas (avocado & sour cream go well too.).
Nutrition Facts : Calories 570.9, Fat 9.2, SaturatedFat 2.4, Cholesterol 71.4, Sodium 84.5, Carbohydrate 79.7, Fiber 21.9, Sugar 4.7, Protein 47.8
TEX MEX CHICKEN, CORN AND BLACK BEAN SALAD (WW)
I found this in the Weight Watchers New 365 Day Menu Cookbook. Sounds good. Times do not include chilling time.
Provided by lazyme
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine chicken, beans, corn, tomatoes, onions, salsa, vinegar and cilantro; refrigerate, covered, at least 2 hours or overnight.
- Line serving platter with lettuce leaves.
- Top lettuce with chicken mixture; sprinkle with tortilla chips.
- SERVING (1 1/2 CUPS) PROVIDES: 3 Vegetables, 3 Proteins, 1 1/4 Breads.
- PER SERVING: 321 Calories, 4 g Total Fat, 1 g Saturated Fat, 48 mg Cholesterol, 707 mg Sodium, 46 g Total Carbohydrate, 6 g Dietary Fiber, 27 g Protein, 67 mg Calcium; 6 points.
Nutrition Facts : Calories 366.4, Fat 4.8, SaturatedFat 0.8, Cholesterol 36.3, Sodium 510, Carbohydrate 63.6, Fiber 10.8, Sugar 6.5, Protein 24.2
TEX-MEX BLACK BEAN AND CORN SALAD
Make and share this Tex-Mex Black Bean and Corn Salad recipe from Food.com.
Provided by Rigel
Categories Black Beans
Time 10m
Yield 7 cups salad, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine drained corn niblets, drained and rinsed frijoles negras, Rotel and olive oil in bowl. Chill 2 hours.
- While corn/bean/Rotel mixture chills finely chop 3 cups Romaine into large bowl, cover and place in refrigerator.
- At end of 2 hours combines chilled mixture with Romaine. Garnish with chopped green onion and fresh Cilantro if desired.
- Tip: You can skip the 2 hour chill time if you place the cans of corn, frijoles negras and Rotel in refrigerator earlier in the day.
- Other serving method is to use baby Romaine leaves or other leaf lettuce leaves as little scoops to hold appetizer bites of this salad.
Nutrition Facts : Calories 84.6, Fat 2.8, SaturatedFat 0.4, Sodium 107.7, Carbohydrate 13.2, Fiber 3.1, Sugar 1.2, Protein 3.4
TEX MEX BLACK BEAN & CORN SALAD
Make and share this Tex Mex Black Bean & Corn Salad recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Simmer the black beans for 1 hour or soak overnight in water. Beans will double their size. Or use 1 - 2 canned black beans, rinsed well.
- In a large bowl, add the beans, corn, peppers, cilantro, olive oil, red wine vinegar, lime and seasonings. Chill for 2 - 4 hours. Before serving taste and adjust seasonings if desired.
Nutrition Facts : Calories 106.3, Fat 7.2, SaturatedFat 1, Sodium 6.6, Carbohydrate 10.3, Fiber 2.1, Sugar 1.4, Protein 1.9
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