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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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For the salsa use any juicy-type fruit that you have on hand. Ingredients:
1 (16 ounce) can black beans, rinsed and drained |
1 cup pitted and chopped fresh fruit, mango, pineapple, papaya, peaches or 1 cup sweet cherries |
2 tablespoons chopped cilantro |
2 tablespoons chopped onions |
1 tablespoon lime juice |
1 tablespoon chopped jalapeno pepper |
1/2 teaspoon garlic salt, divided |
1/4 teaspoon ground pepper |
4 cups hot cooked white rice or 4 cups brown rice |
12 ounces boneless skinless chicken breasts, sliced in strips (about four 4 ounce breasts) |
garlic salt |
dried chipotle powder or achiote chili powder |
2 teaspoons olive oil |
2 cups shredded lettuce |
4 sprigs cilantro |
sour cream (optional) |
Directions:
1. To make salsa, combine beans, chopped cherries (or other fresh fruit), cilantro, onion, lime juice, jalapeno, garlic salt and pepper. Mix well and set aside.
2. Season chicken with garlic salt and chipotle or achiote chile powder; saute in oil until thoroughly cooked.
3. Portion 1 cup rice in four individual bowls. Top each with 1/4 cup salsa, 1/4 of chicken (about 1/3 cup), 1/2 cup lettuce and sprig of cilantro with a dollop of sour cream on the side.
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