Chicken with Black Bean Salsa
Flavorful pre-cooked chicken strips served alongside a robust black bean and corn salsa, offering a quick and satisfying meal with fresh ingredients.
- Prep: 12 min
- Total: 12 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $5.42/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- High-Protein
- High-Fiber
- Halal
- Kosher
- Low-Fat
- Low-Sugar
- Low-Saturated-Fat
Tags
- no-cook
- healthy
- quick
- fresh
Ingredients
- 8 ounce cooked chicken breast (sliced)
- 15 ounce black beans (rinsed and drained)
- 1 cup canned corn (drained)
- 1 yellow bell pepper (diced)
- 2 green onions (thinly sliced)
- 1 lime (juiced)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon black pepper
- 2 cup cooked brown rice
Instructions
- In a medium bowl, combine the rinsed black beans, drained corn, diced yellow bell pepper, and thinly sliced green onions.
- Add the lime juice, olive oil, chili powder, and black pepper to the bean mixture. Stir gently until well combined to form the salsa.
- Divide the cooked brown rice evenly between two meal prep containers.
- Arrange the cooked, sliced chicken breast alongside the brown rice in each container.
- Spoon approximately 1 1/2 cups of the black bean salsa into each container next to the chicken.
- Store tightly covered in the refrigerator for up to 2 days.
Notes
Using pre-cooked and unsalted chicken is key for controlling the sodium content. You can enjoy this meal chilled or at room temperature.
Nutrition (per serving)
- Calories: 745
- Protein: 44.6 g
- Carbohydrates: 112.6 g
- Fat: 13.2 g
- Fiber: 15.4 g
- Sodium: 1531 mg
- Saturated Fat: 1.7 g
- Sugar: 8.6 g
- Cholesterol: 73 mg