This super flavorful dish has been created by the lovely Alison Garcia – a head Admin with the BariatricEating Support Group on Facebook. The lime ‘creme’ makes it very easy to eat. Pay close attention to the Black Beans & ‘Rice’ as they don’t actually contain rice! We have written the recipe steps in real time as this style may be easier for new cooks to follow. Let us know if you like it!

Chicken Lime Crema, Sauteed Black Beans and 'Rice'

Chicken Lime Crema, Sautéed Black Beans and 'Rice'
 
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Ingredients
Lime Crema
  • ¼ cup Fage Greek yogurt
  • 2 tablespoons chopped fresh cilantro
  • Juice of 2 limes, about 4 tablespoons
  • Sea salt
  • Freshly ground black pepper
Chicken Rub
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 2 small boneless skinless chicken breast halves or 6 chicken tendersPreheat George Foreman or other grill or grill pan to heat.
Sautéed Black Beans & ‘Rice’
  • 1 tablespoon olive oil
  • ¾ cup riced cauliflower (prepared in a food processor, or purchased premade at the supermarket)
  • 1 tablespoon fresh cilantro leaves
  • 1 small onion, diced
  • 1 cup black beans, canned, rinsed and well drained
Instructions
  1. Preheat George Foreman or other grill or grill pan to heat.
  2. Whisk together the yogurt, cilantro, lime juice, ½ teaspoon salt and ¼ teaspoon pepper and set aside.
  3. Make the rub by combining the olive oil, chili powder, onion powder, ½ teaspoon salt and ¼ teaspoon black pepper in a small bowl. Add chicken and turn to coat on both sides. Set aside.
  4. Make the Sautéed Black Beans and ’Rice’ - cook the onions in olive oil until softened. Add cauliflower crumbles to the pan and stir fry for 90 seconds. Add beans, salt and pepper, cook for 2 minutes. Top with cilantro.
  5. Grill chicken 3 minutes per side, until golden and just cooked through. Remove to a cutting board to rest.
  6. Spoon 2 tablespoons of Lime Crema on a small plate, top with a chicken breast and divide the Sautéed Black Beans & ‘Rice’.
 

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