Beans and chicken are both excellent foods for diabetics. If you eat chicken (which I don't), this is a great recipe for you.
2 small boneless skinless chicken breast halves
1/2 tsp kosher salt
1/2 tsp cumin
1 can (15-oz) pinto beans, rinsed and drained
1 can (15-oz) black beans, rinsed and drained
1 can (15-oz) cannellini or great northern beans, rinsed and drained
6 scallions, finely sliced
2 tbsp chopped fresh oregano
1/2 cup chopped fresh cilantro
zest of 1 orange
1/4 cup fresh orange juice
2 tbsp lime juice
2 tbsp olive oil
red pepper flakes to taste, optional
additional salt, optional (personally, I say omit)
Rub the chicken breasts with the salt and cumin; grill until cooked through (juices run clear and no longer pink in the middle).
Meanwhile combine the remaining ingredients in a large bowl and toss together well to combine.
Slice the chicken breasts and serve over the top of the salad.
1/2 tsp kosher salt
1/2 tsp cumin
1 can (15-oz) pinto beans, rinsed and drained
1 can (15-oz) black beans, rinsed and drained
1 can (15-oz) cannellini or great northern beans, rinsed and drained
6 scallions, finely sliced
2 tbsp chopped fresh oregano
1/2 cup chopped fresh cilantro
zest of 1 orange
1/4 cup fresh orange juice
2 tbsp lime juice
2 tbsp olive oil
red pepper flakes to taste, optional
additional salt, optional (personally, I say omit)
Rub the chicken breasts with the salt and cumin; grill until cooked through (juices run clear and no longer pink in the middle).
Meanwhile combine the remaining ingredients in a large bowl and toss together well to combine.
Slice the chicken breasts and serve over the top of the salad.
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