Grilled Lime Chicken With Cowboy Cavier
May 1, 2017
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Directions
To start the marinade for the chicken get 1 plastic gallon size zip lock baggie. Add: 2 Tbsp. Lime juice, Stevia, Oil, Pepper, 1/8 Salt, and the 4 chicken breasts.
Refrigerate the marinade for at least 15 minutes, and make sure the zip lock is closed tightly.
While the chicken is marinating, start getting your Cowboy Caviar ready. In a medium size bowl combine: Beans, Cilantro, Avocado, Tomato, Onion, Cumin, 1.5 Tbsp. Lime Juice, and the other 1/8 Salt.Mix well
Once the chicken is done marinating, either fire up your grill or get a pan hot enough to cook the chicken all of the way through. The internal temperature needs to reach at least 160 degrees.
Get plates ready, and serve 3/4 cup Cowboy Caviar over the grilled chicken breast.Enjoy!
This recipe is modified to fit into the PS1000 Phase 1 guidelines. NO corn, or honey are added.
This recipe comes directly from: My Fitness Pal
Ingredients
3 1/2 tbsp Lime Juice (Divided)
1 Stevia (In place of honey)
2 tsp Olive Oil
1/4 tsp Black Pepper
1/4 tsp Salt (Divided)
4 Boneless Skinless Chicken Breasts
15 1/2 oz. Black Beans
1 Small Ripe Tomato
1 Small Avocado (Chopped)
1/4 Medium Red Onion (Chopped)
2 tbsp Fresh Chopped Cilantro
1/2 tsp Ground Cumin
