Ingredients

1 lb boneless chicken cutlets
1 teaspoon adobo seasoning
1/8 teaspoon pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 cup pre-sliced green onions
1 lime (for juice, rinsed)
3/4 cup coconut milk
1/2 teaspoon kosher salt

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of chicken with adobo and pepper (wash hands).
2. Place butter in pan; swirl to coat. Add chicken (wash hands); cook 2-3 minutes on each side or until browned and internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Remove chicken from pan.
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan (reserve other half for another use); stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.

CALORIES (per 1/4 recipe) 270kcal; FAT 16g; CHOL 80mg;
SODIUM 580mg; CARB 3g; FIBER 1g; PROTEIN 27g;
VIT A 6%; VIT C 10%; CALC 4%; IRON 15%

Ingredients
12-16 sprigs fresh cilantro (rinsed)
2 (15.25-ounce) cans black beans (drained)
1 (11-ounce) can Mexican-style corn (drained)
1 cup pre-diced fresh tomatoes
1/2 cup pre-sliced green onions
3/4 cup red wine vinaigrette
1/2 teaspoon kosher salt
1/8 teaspoon pepper

Steps

1. Chop cilantro coarsely; place in medium bowl. Rinse black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 170kcal; FAT 10g; CHOL 0mg;
SODIUM 880mg; CARB 20g; FIBER 4g; PROTEIN 4g;
VIT A 10%; VIT C 15%; CALC 2%; IRON 30%