Sometimes from my hours upon hours of looking at recipes, a lightbulb goes off and I end up creating my own.
We’ve sort of been doing more Mexican related food due to having large quantities of tortillas in the house. The burrito tortilla comes in packs of 10, which I find outrageous for a 2 person household.
I came up with this recipe while creating my weekly dinner menu in the middle of a nighttime blood sugar low. Got to love deciphering those tiny scribbles that usually take place on a bill envelope.
Salsa Verde Chicken
6 thinly sliced chicken breasts
8oz can of mild salsa Verde
1 tablespoon onion powder
1 cup onion, chopped
1/4 teaspoon sage
1 garlic clove, chopped
15 oz can black beans, drained
1 tablespoon cilantro, chopped
1 1/2 cups of rice, cooked
Put rice in rice cooker and cook.
Rub onion powder and sage all over chicken.
Cook chicken in medium size skillet. Once cooked keep skillet on the heat and remove chicken.
In a medium size bowl, shred the chicken.
In the skillet, dump onions, garlic, and cilantro. Cook for 2 minutes.
Add beans and salsa verde to the skillet. Simmer for 5 minutes.
Dump bean mixture into bowl with chicken and mix until well combined.
Makes 10. Calories: 184, Carbohydrates: 19 grams, Sugar: 2 grams, Fiber: 4 grams, Protein: 20 grams.
This literally can be made into anything.
Add some avocado, tomatoes, cheese, lettuce, and tortilla and you have either a taco or a burrito. Add some avocado, tomatoes, cheese, and tortilla chips and you have a crunchy salad. Or you can eat it as is for a wholesome dinner.
I love how it’s packed with flavor. It’s perfect in a burrito. Literally perfect. The avocado balanced the heat. I love it when I create amazingly good food.