My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Creamy Coconut Chicken With Black Bean and Corn Salad

Servings:
Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence


-- Prepare salad and chill - 10 minutes


-- Prepare chicken; serve - 20 minutes


Cooking Instructions

Creamy Coconut Chicken

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.

Black Bean and Corn Salad

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.)

Aprons Advice

The salad can be made the night before to help speed up dinner time.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy

Nutritional Information

Creamy Coconut 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%

Black Bean and Corn Salad

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%