• Lindsey, EDRD

A spring in my step

We hit 45 degrees this weekend. FOOOOOOORTY FIIIIIIIIVE. That is 60 degrees warmer than it had been just a week prior, and man alive, it felt practically tropical outside as a result. Birds were singing. Kids were riding bikes without jackets. Toddlers were splashing through puddles. Glorious.

You know how some recipes are just made for warm springy days? Like- I’m not going to put a shepherd’s pie or beef stew in the crock pot. I want fresh. I want simple. FORTY FIVE DEGREEEEEES!

This dinner is great. The only problem is that I don’t know what to call it. It’s not a hotdish. It’s not a salad. It’s perfect for those in-between winter and spring days. If you can think of a not boring name, let me know. Just because it’s vaguely named does NOT mean you shouldn’t make it. Nutritionally this rocks- it has it all: veggies, fiber, protein, and healthy fats.

Chicken with Avocados and Tomatoes

1 lb boneless skinless chicken breasts

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon smoked paprika

¼ teaspoon chili powder

¼ teaspoon ground coriander

1 can black beans, drained and rinsed

1 pint cherry or grape tomatoes, halved

2 avocados, diced

2 cups corn (if using frozen, microwave to heat first)

¼ cup olive oil

¼ cup lime juice

½ teaspoon honey

Pinch of salt

Cilantro, if desired

Hot sauce, if desired

Preheat oven to 375 degrees. Combine salt, pepper, onion powder, garlic powder, paprika, chili powder, and ground coriander together. Sprinkle over both sides of the chicken breasts. Place in a shallow baking dish, cover with foil, and bake for 30-35 minutes, or until internal temperature registers at least 165 degrees. Hint- this is my favorite way of cooking chicken because it’s a foolproof way to get tender, juicy chicken.

Meanwhile combine black beans, tomatoes, avocados, and corn in a large bowl. Whisk together olive oil, lime juice, honey, and salt. Set aside.

When chicken is done, coarsely dice it up into bite-ish sized pieces. Stir into the bean/tomato mixture. Pour dressing over it and stir to combine. Serve with a dash of hot sauce and cilantro, if desired. This will keep fine in the fridge for a day or two. The acid of the lime juice will help prevent the avocado from completely browning, but it might still turn a bit of a dull green- this is totally fine. It changes only the appearance but not the flavor.

Makes four large servings. Per serving: 472 calories, 26 grams carbohydrates, 10 grams fiber, 27 grams of fat (mostly all heart-healthy unsaturated), 43 grams protein, 759 mg sodium.

27 views

Recent Posts

See All