Categories: Meals

Ingredients

• 14 oz. carrots, peeled and chopped
• 4 chicken cutlets
• 1 tsp kosher salt, divided
• 1/4 tsp garlic powder
• 1/4 tsp black pepper, divided
• Olive oil cooking spray
• 2 tsp olive oil
• 1 cup chopped white onion
• 1 small jalapeno, seeded and minced, plus 1/2 jalapeno, thinly sliced
• 2 garlic cloves, minced
• 1 1/2 cups fresh or thawed frozen corn kernels
• 1 cup canned black beans, drained and rinsed
• 1/4 cup chopped cilantro, divided
• 2 tbsp. fresh lime juice
• 1/4 cup salsa
• 4 slices pepper Jack cheese
• 1/4 cup chopped fresh tomatoes
• 2 tbsp. sliced scallions
• 4 oz. diced avocado

Directions

1. Pulse carrots in a food processor until they resemble rice. Place in a kitchen towel; squeeze out excess liquid.

2. Season chicken with 1/2 tsp salt, garlic powder, and 1/8 tsp pepper. Heat a large, deep skillet over high. Coat with cooking spray. Add chicken to skillet, and cook 3 to 4 minutes per side. Set aside.

3. Reduce heat to medium; add olive oil, onion, minced jalapeno and garlic. Cook, stirring constantly, about 2 minutes. Add carrots; increase heat to high, and add remaining 1/2 tsp salt and remaining 1/8 tsp pepper. Cook until carrots are slightly tender, about 6 minutes. Add corn and beans; cook 1 to 2 minutes. Stir in 2 tbsp. cilantro and lime juice.

4. Place chicken on carrots. Top evenly with salsa, jalapeno slices, and cheese. Reduce heat to low; cover and cook until cheese melts, about 5 minutes. Top with tomatoes, scallions, avocado, and remaining 2 tbsp. cilantro.

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