Category: Chicken

Slow Cooker Salsa Chicken

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As I’m placing this post in here, I’m wondering what in the world took me so long to share it with you!  It has got to be one of the most versatile, yet easiest recipes to make.  When I don’t have time, or I’m at a loss of what to make for dinner – this is probably what I come up with 50% of the time.

In my opinion, the best thing about this recipe is that the finished product can be used in so many ways.  I love to make a big batch of this and use it a couple of times during the week is different ways . . . serve it over rice, in burritos, taco salad, enchiladas, taquitos, etc.  There is no doubt that if I know I am going to have a busy week, with limited amount of time to cook dinner most nights, I make a big batch of this!  It makes meal time a snap to throw together when the chicken is already cooked and ready to go.

This also freezes very well!  So, making a big batch and freezing what you don’t use is a great way to have a meal at your fingertips when you’re just not in the mood to cook one night (like that ever happens, right!?)!

I suppose I must tell you not to be fooled by the simpleness of this recipe.  Slow cooking the salsa with the chicken for all those hours really powers up the flavors!  You can use any kind of salsa with the level of heat you like (I usually use medium heat salsa).  I’ve made this with red and green salsa varieties and I love it every time.   This is tasty right out of the slow cooker as is, or you can always serve it on a bed of rice (one of my favorite ways to enjoy it . . . mostly because I LOVE rice) or any of the ways I mentioned above.

You can definitely find ways to “fancy” this up by adding additional seasonings (taco seasoning, cumin, chili powder, garlic powder, etc.) or ingredients (corn, black beans, tomatoes, etc.), but for the sake of keeping the recipe in its most simplistic form, I’ve left all of that “fancy” stuff out on this post.  Why?  Because it is very delicious in its simplistic form (it is delicious in “fancy” forms too) and I thought you should know that so you don’t have to waste time and effort if you don’t have the time and/or effort to spare.

Do not delay . . . add this to your weekly menu and I’m sure it’ll become a family favorite in no time!

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts (Approx. 1.5 lbs)
1 cup salsa

Add chicken to slow cooker.
Pour salsa over chicken.
Cook on low for 6 to 8 hours.

Remove chicken from the slow cooker.  Shred.  Place shredded chicken back in the slow cooker and stir to combine with salsa.  Allow salsa to soak into chicken (about 20-30 minutes) before serving.

Serves 6.

Nutritional Information (Per Serving = 4 oz.)
Calories: 133
Protein:  26.6g
Carbs:  4g
Fat:  1.5g (0.3g = Sat.)
Fiber:  1.1g
Sugars:  0.3g

Coconut Curry Chicken

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Here I go again . . . Thai flavors!  Oh, they are so delicious!  This recipe is so awesome!  Like I’ve said before, I have a weakness for curry and this dish can cure that craving any night.  The tomatoes, onions, spices, potatoes, and coconut milk end up being a match made in heaven.  This recipe makes a lot!  And, you would think that with a household of two I would always cut the recipe down.  Well . . . that is NOT the case.  We love this so much that I always make the entire thing so that we can have leftovers for days!

Coconut Chicken Curry
Adapted from My Kitchen Cafe

*Note: It is possible to make this in the slow cooker.  Make this dish right up to the step where you are supposed to let it simmer for 40 minutes. At that point, pour it all in the slow cooker and let it sit at low heat for 4-5 hours to finish up cooking. This means you can make it earlier in the day and have a fuss-free dinnertime.

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (sub cayenne pepper if you like heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 medium red potatoes, cut into chunks
1 (14 ounce) can coconut milk, light
1 (14.5 ounce) can stewed tomatoes, Italian style
1 cup crushed tomatoes or 1 (8 ounce) can tomato sauce
1.5 tablespoons sugar

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet or saucepan over medium-low heat for two minutes, until fragrant (but don’t let it burn). Turn the heat up to medium and stir in onions and garlic and cook 7-9 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through or nearly cooked through (it will continue to simmer in the next step). Add potatoes, coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes. The sauce thickens slightly upon standing, but is great served piping hot (and a bit thinner), too. Serve with brown rice (or your favorite rice if allowed) and garnish with cilantro, if desired.

Serves 10.

Nutritional Information Per Serving (Without Rice)
Calories:  201
Protein:  20.4g
Carbs:  17.2g
Fat:  5.6g (2.3g)
Fiber:  2.3g
Sugars:  4.2g

Thai Chicken Pizzas

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I absolutely adore Thai food!  I think it is delicious and offers a unique taste to my palette from time-to-time.  I must admit that anything with curry in it is usually a favorite for me, but my second choice of flavors when it comes to Thai food . . . anything with peanut sauce.  Man, it’s good!  When I saw this recipe I had to make it immediately . . . which I did even though I didn’t have fresh cilantro on hand.  I didn’t have mozzarella cheese either, but I had a reduced fat blend and I figured I would just use that instead.  Well, the results were stellar so I can’t wait to actually eat this with fresh cilantro because I know that will make it taste even better.  The peanut sauce is DELICIOUS on these.  It had the familiar tastes of traditional Thai peanut sauce with a little bit of tang.  I also loved how the tortilla was slightly crunchy when the pizza was done baking.  It was like eating a very thin-crust pizza.  These were super fast to pull together . . . especially because I used the cooked chicken that I buy from costco.

The last thing I can tell you about these pizzas is that after I was finished eating my pizza . . . I wished I could eat another one right away!

Thai Chicken Pizzas
Adapted from Taste of Home Healthy Cooking 2009 Annual Recipes

4 whole wheat tortillas (8-inch, approx. 100 calories)
1/4 cup reduced-fat creamy peanut butter
2 T. reduced-sodium soy sauce
4 ½ tsp. honey
2 ¼ tsp. rice wine vinegar
1 lb. shredded or diced cooked chicken breast
2 small carrots, shredded
1/2 cup minced fresh cilantro
1 cup shredded part-skim mozzarella cheese

Preheat oven to 400 degrees.

Coat both sides of tortillas with cooking spray; place on ungreased baking sheets.  In a small bowl, combine the peanut butter, soy sauce, honey, and vinegar.  Stir in chicken until blended.   Spread over tortillas.  Top with carrots, cilantro and cheese.

Bake at 400 degrees for 10-12 minutes or until cheese is melted.

Serves 4.

Nutritional Information (Per Serving = 1 Pizza)
Calories:  374
Protein:  35g
Carbs:  36g
Fat:  12g (4g = Sat.)
Fiber:  4g

Sesame & Chicken Soba Noodles

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Photo by Josie Fox Photography

If you like stir fry, you’ll love this! It is packed with flavor, veggies, and the pasta is surprisingly delicious too!  Soba noodles are made out of buckwheat and wheat flour and are native to Japan.  They are roughly as thick as spaghetti and are great hot and cold.  Soba noodles can be found in traditional supermarkets (usually on the Asian isle), but sometimes I’ve noticed that not all supermarkets stock them.  Where I live, I’ve always found them at Good Earth and the Sunflower market.  I’ll be honest, their brown color definitely doesn’t help to make them look appetizing, but everyone that has ever tried them while I’m around have been pleasantly surprised with their great taste.  I think I’ve fallen in love with this dish because it incorporates balsamic vinegar, which I LOVE.  The dish is tangy and the use of all those veggies makes it a very filling dish.

Photo by Josie Fox Photography

Sesame & Chicken Soba Noodles
Mimi’s Original (Created From a Variety of Sources)

1 tbsp. sesame seeds
2.5 oz. Japanese Soba (Buckwheat) Noodles
8 oz. boneless, skinless chicken breast, chopped in 1-inch pieces
1 red bell pepper, sliced
1 1/2 cups fresh broccoli, chopped
1 tsp. sesame oil
2 tbsp. balsamic vinegar
2 1/2 tbsp. low-sodium soy sauce
1 1/2 tsp. granulated sugar
1 clove garlic, minced
1/2 cup green onion, chopped

Preheat the oven to 375 degrees.  Pour the sesame seeds onto a rimmed baking sheet.  Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.  (Alternatively, you can toast these in a sauce pan over medium heat.  Stir often, watch carefully, don’t allow seeds to burn.)

Meanwhile, bring a large pot of salted water to a boil.  Add the noodles and cook them for 5 to 6 minutes, or until they are just tender.  Drain them, rinse them well with water, and drain them again.

While noodles are cooking, heat a nonstick skillet over medium heat.  Add chopped chicken to the skillet and sauté until nearly fully cooked (slightly pink).  Add bell pepper and  broccoli to the skillet.  Sauté until crisp-tender and the colors of the vegetables are bright.  Remove from heat.

In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions.  Add the noodles and chicken/vegetable mixture.  Toss well.  Divide amongst two plates and sprinkle with toasted sesame seeds.  This is good hot, or at room temperature.

Serves 2.

Nutritional Information (Per Serving)
Calories:  349.7
Protein:  32.9 g
Carbs:  45.6g
Fat:  6.2g (0.8 = Sat.)
Fiber:  5.4g

 

Fit Fettuccine Alfredo

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Photo by Josie Fox Photography

I’m not gonna lie.  If Rocco had been in my kitchen the day I tried this recipe for the first time, I’m pretty sure I would have given him a big, fat kiss on the forehead!  Fettuccine Alfredo has always been a forbidden food around my house because the traditional way of making it is LOADED with fat and calories (therefore has never been favorable to the hips, thighs, or abs).  This recipe is a true blessing in my life and I’m so happy to know that I can actually eat this meal without the guilt!  I usually make it with shrimp, but it’s also fabulous with grilled chicken strips.  I must say, I was amazed at the amount of sauce that ends up covering the pasta.  I was quite skeptical in thinking that the only way to have the calorie and fat count so low must be because there isn’t a lot of sauce.  No, no, no!  There is PLENTY of sauce and this made me that much happier!  And, as a heads up, not all grocery stores carry 2% Greek yogurt.  However, it is always stocked at Good Earth and the Sunflower Market (for those of you who live in Utah).  The 2% Greek yogurt helps add to the creaminess of the the dish and I do not recommend going with 0% fat yogurt (which tends to be easier to find in traditional grocery stores).  Do not worry though. . . the extra trip to the extra grocery store is beyond worth it (in my humble opinion!).  Thanks again to Josie for the great photo!

Fit Fettuccine Alfredo with Shrimp
Adapted from Rocco Dispirito’s, “Now Eat This! Diet”

6 oz. whole wheat fettuccine
1 lb. shrimp, peeled and deveined, tails removed
2 tsp. butter
3 garlic cloves, minced
2 tsp. cornstarch
2 grates of a nutmeg
3/4 cup low-fat, low-sodium chicken broth
1/2 cup grated Parmesan cheese
3/4 cup 2% Greek yogurt (such as Fage Total)
Salt
Freshly ground black pepper
Chopped parsley

Bring a large pot of salted water to a boil.  Add the fettuccine and cook according to the package directions.  In the last few minutes of cooking, add the shrimp and cook until the shrimp is pink and no longer translucent; drain.

While the pasta is cooking, melt the butter in a large nonstick sauté pan over medium heat.  Add the garlic and cook until it is fragrant, about 2 minutes.

Meanwhile, combine the cornstarch and nutmeg grates in a small bowl.  Whisk in the chicken broth until smooth.  Pour the mixture into the sauté pan, raise the heat, and bring the sauce to a simmer, whisking occasionally.  Whisk in 1/4 cup of the cheese until it has melted.  Remove the sauté pan from the heat and whisk in the yogurt until the sauce is smooth.

In a large bowl, toss the cooked fettuccine and shrimp with the sauce.  Season with salt and pepper to taste, if desired.  Top the pasta with the remaining 1/4 cup cheese and chopped parsley, divide amongst 4 plates, and serve.

Serves 4.

Nutritional Information (Per Serving)
Calories:  366
Protein:  39g
Carbs:  30.8g
Fat:  8.2g (3.9g = Sat.)
Fiber:  4.6g

Grilled Chicken Fajitas

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I am a fajita-lovin’ girl!  I love, Love, LOVE them!  That being said, I make them in all sorts of varieties; however, these ones are my very favorite (at least up until this point)!  The marinade that is used here is downright delicious.  I love how it all melds together in a way that was hard for me to even imagine until I tried it.  That lime, Worcestershire sauce, sugar, cilantro, jalapeno, and garlic are so tasty!  And, to boost the flavor, you put the reserved marinade on the veggies after you grill them which brilliantly brings all the flavors together in this fajita.

I have found great success in grilling these on our charcoal grill, as well as my indoor grill (George Foreman).  Why do I know this????  Well, there’s no way I’m prepping the charcoal grill in the snowy winter and there’s also NO WAY I’m living through the winter without my favorite fajita.  Thus…I found out very quickly that I can get similar results indoors!  I have also found that if I use chicken tenders, then I do not need to butterfly any chicken breasts.  This is a small time saver for me so that is usually what I tend to use most.   I served these for a dinner party recently and they were a huge hit! You’ll have to let me know if this variation of fajita makes it to the top of your list too!

Grilled Chicken Fajitas
Source: adapted from Annie’s Eats, originally from Cook’s Illustrated

Ingredients:
1/3 cup freshly squeezed lime juice
4 tbsp. olive oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1 1/2 tbsp. minced fresh cilantro
1 tsp. salt
3/4 tsp. pepper
2 lbs. boneless, skinless chicken breasts, butterflied (or the equivalent in chicken tenders)
1 large red onion, sliced into ½-inch thick slices, rings not separated
2 large bell peppers, stemmed, quartered and seeded
16 extra thin corn tortillas (Such as Mission Yellow Corn Tortillas – Extra Thin = 40 calories each)

Directions:
In a medium bowl, whisk together the lime juice, olive  oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper.  Reserve 1/4 cup of the marinade; set aside.  Place the chicken breast halves (or tenders, if using) in the marinade, cover with plastic wrap and refrigerate for 15 minutes. Lightly oil both sides of the onion rounds and peppers with olive oil.  Season with salt and pepper.

Meanwhile, prep your grill . . . charcoal, gas, or indoor.  (We typically use a charcoal grill, so I’ll give step-by-step instructions on how to use it.)  Using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes.  Empty the coals into the grill, spreading them in a single layer.  Place an additional 20 unlit coals over the lit coals on one side of the grill to create a two-level fire.  Place the grill grate over the coals and allow to heat for 5 minutes.  Scrape the grate clean with a grill brush.  (For a gas grill, light all burners to high, cover and heat grill until hot, about 15 minutes.  Leave one burner on high and turn the rest down to medium.)

Remove the chicken breast from the marinade and transfer to the hotter side of the grill; discard the left over marinade.  Place the onion rounds and peppers on the cooler side of the grill.  Cook the chicken until it is well browned, 3-4 minutes.  Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.)  Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.*  When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side.  Cook until warm and lightly browned, about 20 seconds per side.  When the tortillas are done, wrap them in a clean kitchen towel or foil.  (Alternatively you can warm the tortillas according to package directions.)

Separate the onions into rings and place them in a medium bowl.  Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions.  Add 2 tablespoons of the reserved unused marinade and toss well to combine.  Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl.  Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

Serves 8.

*Optional Cooking Tip for Veggies:  I will occasionally send the chicken outside to the grill with my husband.  While he is cooking the chicken, I grill the veggies indoors.  I will heat my George Foreman grill.  While it is heating up, I cut the onions & peppers into strips.  I then lightly grease the grill with cooking spray and then throw the onions and peppers on the grill and cook until crisp-tender and slightly charred.

Nutritional Information (Per Serving = 2 Fajitas)
Calories:  263.2
Protein:  25.6g
Carbs:  22g
Fat:  9.2g (4g = Sat.)
Fiber:  2.9g
Sugar:  5g

BBQ Chicken Pita Pizza

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Photo by Josie Fox Photography

First off . . . sorry for the lack of a Friday Feature last weekend!  My internet was down and when it came back to life I had a night that did not spare any free time!  I hope you’ll forgive me on that one.  Maybe this recipe can help make up for it because it is a favorite in my house and has always been a crowd pleaser whenever I make it for others!

This BBQ pizza can be thrown together in a matter of minutes!  It’s a constant go-to meal when I’m in a rush, but still want something tasty.  All the ingredients are staples in my house, so I can always rely on using this recipe at any time.  I LOVE the rosemary that is used on the pizza.  It adds a very gourmet taste and really rounds out all of the flavors.  When I first saw this lovely herb in the recipe I found it slightly odd, but tried it anyway and was totally wowed!  You’re going to love this pizza!  (A quick thank you to the talented Josie Fox for the great photo!)

BBQ Chicken Pita Pizza
Adapted from Bill Phillips, “Eating For Life”

1 whole-wheat pita (120 calories)
2 T. Light BBQ Sauce (such as Kraft)
4 oz. cooked chicken breast, cut in bite-sized pieces
1 slice red onion, diced
1/4 tsp. dried rosemary (or 2 tsp. fresh rosemary)
1/4 cup reduced-fat mozzarella cheese, shredded

Preheat oven to 425.

Place pita on a baking sheet and spoon BBQ sauce evenly over the pita.  Top with chicken, onions, rosemary and cheese.

Bake for 10 to 12 minutes or until the cheese is melted, the pizza is heated through and the pita is crisp.

Slice, serve, and enjoy!

Serves 1.

Nutritional Information
Calories:  328.6
Protein:  36.3g
Carb:  25.3g
Fat:  5.6g (2.5g = Sat)

Grilled Curried Chicken

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I love Thai food, thus I LOVE just about anything with curry.  The main problem with curry dishes is that they usually have a good amount of fat from coconut milk.  This recipe is a simple, yet tasty way to avoid the fat while still getting that spicy flavor!  It’s genius, I tell you.  This dish is SUPER easy to prepare in that all you have to do is mix yogurt and your favorite curry paste togeter, coat your chicken in it, let it hang out for a mere 20 minutes, and then grill.  You can either use this as a main course or thread the chicken on skewers and serve it as an appetizer.  Either way . . . DELICIOUS, FLAVORFUL, & MOIST!

Grilled Curried Chicken
Adapted by Rocco Dispirito, “Now Eat This! Diet”

3 T. green curry paste (yellow is also fabulous)
1/2 cup nonfat Greek yogurt (such as 0% Fage Total)
Salt
16 oz. chicken tenders
Nonstick cooking spray
2 limes, cut into quarters
Metal or wooden skewers (optional)

Preheat the oven to 425.

In a medium bowl, add the curry paste, yogurt , and salt if desired.  Stir together until well combined.  Add the chicken and toss to coat.  Let stand for 20 minutes at room temperature, or refrigerate overnight.

Heat a grill pan over high heat.  When the pan is hot, remove it from the stove just while you spray it with the nonstick cooking spray.  If desired, thread the chicken onto skewers (an option I use when preparing them as an appetizer).  Place on the grill pan and grill until the meat is slightly charred and cooked through, about 3 minutes each side.  Transfer the chicken to a baking sheet and cook for an extra 2 minutes in the oven.  (Tip:  Char them until almost blackened on the very hot grill, don’t overcook them, and they will be juicy and moist.)

I have also grilled them using a George Foreman Grill and found that I don’t have to finish them off in the oven.  The chicken tenders take approxiately 6 minutes in the GF Grill.  You can also throw them on a gas BBQ grill too.   

Serve with lime wedges.

Serves 4.

Nutritional Information Per Serving = Approx. 3 Tenders)
Calories:  159
Protein:  25g
Carb:  5g
Fat:  4g (0.7 = Sat)

BBQ Chicken & Black Bean Burritos

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This burrito is a favorite around my house.  My husband loves ANYTHING with BBQ in it and these are no exception.  I feel like these burritos are magical because, while I know how to make them and I know exactly what is in them, I’m still amazed at how wonderfully the flavors meld together to taste incredible.  I’ve shared these with friends and family members and, without fail, I am always asked for the recipe.  I  hope you can find the love in your heart for these too.

BBQ Chicken & Black Bean Burritos
Adapted from: Jillian Michaels, “Making the Cut”

1/2 tablespoon olive oil
16 oz. skinless, boneless chicken breast, cut into bite-size pieces
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup bottled light BBQ sauce
1 cup low-sodium black beans, drained
1/2 cup (2 ounces) shredded fat-free sharp cheddar cheese
4 Mission Life Balance Tortillas (120 Calories each)
1/4 cup low-fat (or light) sour cream

Heat oil in a large nonstick skillet over medium heat.  Add chicken, onion, and garlic; cook 8 minutes or until chicken is done, stirring constantly.

Stir in BBQ sauce and beans.  Sprinkle with cheese; cook 5 minutes or until thoroughly heated.  Warm tortillas according to package directions.  Spoon about 1/2 cup chicken mixture down the center of each tortilla; top each with 1 tablespoon sour cream, and roll up.

Serves 4.

Nutritional Information (Per Serving = 1 Burrito)
Calories: 347
Protein: 35.7
Carbs: 39.6
Fat: 6.8  (2.4 Sat.)

With only 1/2 Cup Black Beans
Calories: 321
Protein: 34
Carbs: 34
Fat: 6.6 (2.4 sat.)

Omit Black Beans
Calories: 294.6
Protein: 32
Carbs: 28
Fat: 6.5 (2.4 sat.)

Jamaican Jerk Chicken with Sweet Potatoes & Black Beans

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Oh my!  This meal is SOOOO delicious!  The mixture of flavors is completely magical.  I love the way they all come together.  It’s unique, but so flavorful and unforgettable.  That lime flavor meets up with the jerk seasoning and it’s like fireworks!  My sweet husband declared that this dish is restaurant worthy and he is always happy to see it when it graces our kitchen table.    If you’re looking for something different, but also something that is guaranteed to be a hit in your home. . . add this to the dinner line-up. Now.

Jamaican Jerk Chicken with Sweet Potatoes & Black Beans
Modified from a recipe found at Group Recipes

2 teaspoons extra virgin olive oil
1 white or yellow onion, chopped
1 sweet potato, peeled, cut into ½-inch chunks
4 teaspoons Caribbean jerk seasoning, divided
1 cup reduced-sodium chicken broth
2 bay leaves
4 boneless skinless chicken breasts
1 lime
14.5 oz. black beans, rinsed
Salt, to taste
Cilantro, optional (for garnishing)

Heat large deep skillet over medium-high heat.  Add oil, then onion.  Cook for 5 minutes, stirring frequently.  Stir in sweet potato.  Sprinkle 2 teaspoons jerk seasoning over the vegetables; cook for 1 minute.  Add broth and bay leaves; simmer, stirring occasionally for 10 minutes.

Meanwhile. . . cook/grill the chicken.  Preheat broiler (or an indoor grill such as the George Foreman).  Sprinkle the remaining 2 tsp. jerk seasoning over chicken; coat chicken with cooking spray.  Broil 4 to 5 inches from heat source until the chicken is just cooked through, 4 to 5 minutes per side.  (Alternatively, cook in a ridged grill pan…like a George Foreman Grill…over medium heat or grill over medium coals.)

Grate enough lime zest to measure 1/2 tsp.  Stir zest, black beans and salt into the sweet potato mixture.  Continue cooking for 4 to 5 minutes, or until the sweet potato is tender.  Discard bay leaves.  Remove from heat.  Juice lime and stir lime juice into sweet potato mixture.  Transfer the sweet potato-bean mixture to 5 plates, top with chicken.  Garnish with cilantro, if desired.

ENJOY!  Serve with salad or some other yummy vegetable.

Note:  I have also cut my chicken into bite-sized pieces, seasoned it with jerk seasoning and then cooked it in my skillet BEFORE cooking my onion.  Once the chicken is done, I transfer it to plate and tent it with foil.  I follow the rest of the recipe as outlined and add the cooked chicken back to the skillet when I add the black beans to the sweet potatoes so that it can heat back through.  This seems easier at times (with less dishes to wash) and it’s much easier to divide amongst 5 people….considering there’s only 4 chicken breasts in the recipe.)

Serves 5.

Nutritional Information Per Serving
Calories: 249.7
Protein: 30.7g
Carbs: 26.8g
Fat:  2.6g