Serving Size: entire recipe
PointsPlus® value 9*
HG Tip! To save time, use instant rice, and cook it up while your chicken marinates.
Mexican meals are often out of control in the calorie and fat departments, but they don't have to be... Today's guilt-free makeover is a must-try!
Prep: 15 minutes
Marinate: 30 minutes
Cook: 10 minutes
2 tbsp. fresh lime juice
1/8 tsp. chopped garlic
1/8 tsp. each salt and black pepper
2 tbsp. finely chopped cilantro
One 3-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
1/2 cup cooked brown rice (see HG Tip!)
1/2 cup chopped tomatoes
3 tbsp. finely chopped red onion
2 tbsp. drained and chopped jarred jalapeño slices
1/2 cup mixed salad greens
3 tbsp. canned black beans, drained and rinsed
3 tbsp. frozen sweet corn kernels, thawed
1/2 oz. sliced avocado (about 1/8th of an avocado)
3 baked tortilla chips, lightly crushed
Optional garnishes: chopped cilantro, lime wedges
In a medium bowl, combine lime juice, garlic, salt, pepper, and 1 tbsp. cilantro. Add chicken and flip to coat. Cover and refrigerate for at least 30 minutes.
Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Add chicken, and discard any excess marinade. Cook for about 4 minutes per side, until cooked through. Once cool enough to handle, slice into strips.
If needed, heat up cooked rice. In a medium bowl, combine rice, tomatoes, onion, jalapeños, and remaining 1 tbsp. cilantro. Mix well. Top with sliced chicken and remaining ingredients. Dig in!