Chicken is among the cheapest and leanest proteins out there. Pair this muscle-making staple with cholesterol-lowering avocados filled with an inventive take on Southwest salsa.
- 30 oz chicken breast
- 2½ fruit, without skin and seed avocado
- 1 15 oz can black beans, drained and rinsed
- 1½ cup corn
- 2 tomatoes
- 1 cup cilantro
- 2 tbsp lime juice
- Trim excess fat from chicken breasts. Wash and dry on a paper towel.
- Carefully measure out a 30-oz portion of chicken breast. Slice thicker pieces of chicken breast in half.
- Set a nonstick skillet on medium-high heat and lightly spray with coconut oil.
- Add seasonings to the chicken and cook in skillet until all sides are seared and the inner portion of the chicken is no longer pink. Tip: Do not overcook the chicken. Even slight overcooking now will result in a very dry chicken once the meal is served.
- Once the chicken is cooked, weigh the entire cooked dish and evenly divide into 5 servings.
- Cook the corn and allow it to cool. Drain the can of black beans.
- In a large bowl, mix black beans, corn, chopped tomatoes, cilantro, and freshly squeezed lime juice. You can also add freshly diced red onion.
- Stir; season with salt and pepper to taste.
- On the day you intend to eat the meal, slice a ripe avocado in half, remove the pit and fill with 1/5 of the bean and corn mixture. Place the uneaten half of the avocado in the refrigerator either submerged in ice water or with the exposed, green portion rubbed in lime/lemon juice. This will help preserve its color.