Grilled chicken with corn and black bean salsa

Grilled chicken with corn and black bean salsa

Chicken with corn and black bean salsa

Chicken with corn and black bean salsa

 

 

 

 

 

 

1/2 cup corn

1/2 can black beans, rinsed and drained

1/2 cup chopped red bell pepper

1/2 ripe medium avocado, diced

1 jalapeno pepper, optional

1/4 cup chopped cilantro

2 Tbsp lime juice

1/2 tsp salt

1 tsp black pepper

1/2 tsp chili powder

4 boneless chicken breasts (4 ounces each), pounded to 1/2 inch thickness.

Nonstick cooking spray

Combine corn, beans, bell pepper, avocado, jalapenos, cilantro, lime juice and 1/4 tsp salt in a medium bowl. Combine the black pepper, chili powder and remaining salt in small bowl. Sprinkle over chicken. Coat grill pan with spray and heat over medium heat. Cook chicken 4 minutes per side or until no longer pink in the center. Serve each breast with 1/4 cup of the salsa.

Calories: 230    Carbs: 16g    Fat: 7g     Pro: 28g

Mexican Salad

Mexican Salad

Corn SaladIncorporating lots of salads into the daily eating plan is a great way to add some bulk, some vitamins, and some color, but it’s easy to get caught up in the same old salad bag routine which just becomes boring. Spice it up a little bit for some variety and interest. This little “recipe” is a super easy way to add some protein, fiber and flavor with VERY LITTLE fat.

 

 

Take a mixed green salad bag and add the following:

  • 1 cup of canned black beans (you can warm these before adding)
  • 1 cup of canned mexican style corn
  • Crunchy tortilla strips…I like blue ones….to sprinkle on top
  • Salsa or pico de gallo
  • Fresh Cilantro
  • Lime juice from a fresh lime

You could always top with grilled chicken breast or fish, but this is great as is. You could also top with sliced jicama for additional crunch, in place of the tortilla strips.

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