Ginger-Garlic Chicken with Black Bean and Tomato Salsa
Minutes Prep time: 40
Minutes Total time: 70
Servings: 4
Difficulty: easy
Minutes Prep time: 40
Minutes Total time: 70
Servings: 4
Difficulty: easy
1/2 cup extra virgin olive oil
2 tablespoons lime juice
1 cup sliced green onions, divided
2 tablespoons coarsely chopped garlic
5 teaspoons grated fresh ginger, divided
8 thin-sliced boneless skinless chicken breast cutlets (8 cutlets = about 1-1/4 lb)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper, divided
1 tablespoon toasted sesame oil
1/4 cup chopped yellow onion
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 teaspoon minced garlic
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 tablespoon chopped fresh cilantro
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 71 mg | 7% |
Carbohydrate | 16 g | 5% |
Cholesterol | 87 mg | 28% |
Total Fat | 18 g | 28% |
Iron | 2 mg | 13% |
Calories | 385 kcal | 19% |
Sodium | 537 mg | 22% |
Protein | 36 g | 72% |
Saturated Fat | 3 g | 15% |
Sugars | 3 g | 0 |
Vitamin C | 13 mg | 21% |
Combine olive oil, juice, 3/4 cup of the green onions, the coarsely chopped garlic and 3 teaspoons of the ginger in large recloseable food storage bag. Add chicken to bag and close. Work marinade around chicken in bag. Let stand in refrigerator 30 minutes.
Remove chicken from marinade and sprinkle both sides with salt and half of the pepper. Discard bag with remaining marinade.
Heat large nonstick skillet over medium-high heat until hot. Place half of chicken in skillet; cook 2 to 3 minutes per side or until no longer pink (165°F). Remove from skillet; keep warm. Repeat with remaining chicken.
Add sesame oil to skillet; reduce heat to medium. Add yellow onion; cook and stir 1 to 2 minutes or until onion starts to brown. Add undrained tomatoes, the minced garlic and the remaining ginger. Cook 8 to 10 minutes or until three-fourths of the liquid has evaporated, stirring occasionally. Stir in beans, cilantro, the remaining green onions and the remaining pepper.
Place chicken on plates; top each cutlet with 1/4 cup salsa. Serve remaining salsa on the side.
If thin-sliced chicken cutlets are not available, cut 4 medium boneless skinless chicken breasts into halves horizontally. Then pound each piece to 1/4-inch thickness.
Ginger-Garlic Chicken with Black Bean and Tomato Salsa