Margarita Chicken

Oh WOW.


Seriously. 


This. Chicken. Is. Amazing.

Ian started eating a few minutes before I did, and as soon as he took a bite I knew this was A Good Dish. Among all the "yum's" and "oh my god's," he told me this was the best dinner I've ever made. He took it a step further to say it was one of the top five dinners he's ever had in his life.


WHOA.



You know when someone tells you something is so good, and you get really excited until you actually try it, and it's waaaay disappointing because they built it up so much? Like when I went to see Super 8 after hearing how great it was from everyone, and I built it up in my head to be the best movie of 2011, but it was actually pretty lame? (Except for the whole train crash part, that was awesome.)


That totally sucks. And I'm sure you can understand why I was nervous to try the chicken after all that praise. 


But this dinner was not like that.


Ian was right- it was amazing. So much flavor, and so few calories. The entire dinner has less than 400 calories and huge flavor, and I felt really good after eating it...perfectly almost-full. AND it took less than a half hour from start to finish- definitely a good work-night dinner.


I honestly think it was the salsa that tied the dish together, so if you have a Trader Joe's around you, and I really hope you do because it's the best store ever, you have to buy their salsa verde to make this. I'm sure any other salsa verde will do, but I can only guarantee the amazingness with TJ's. 

PS- I have no clue why it's called Margarita chicken...there's no tequila in it, so maybe it's because of the lime juice? Weird. 


So here it is, the dinner I will probably make a hundred more times because it's that good. 


Margarita Chicken
serves 4, 395 calories per serving
Adapted from Cook This Not That, 2011


1/2 can black beans (14-16 oz.), drained
1/4 tsp cumin
Juice of 1 lime
salt, to taste
black pepper, to taste
lemon pepper, to taste
1/2 tbsp olive oil
Four 6 oz. chicken breasts, fat removed
1 cup salsa verde 
1 cup shredded Pepper Jack cheese


1. Preheat oven to 450°. Combine black beans and cumin in a saucepan and heat all the way through. Squeeze in the lime juice, and season with salt and pepper if you'd like. Remove from heat, but remember to warm before serving. 


2. Heat the oil in a large skillet over medium-high heat. Season the chicken all over with salt, pepper, and lemon pepper. Sear in a hot pan for 3-4 minutes on the first side, until a nice crust develops, then flip. Cook for another 3-4 minutes.


3. Carefully transfer the chicken from the skillet to a baking dish. Spoon the salsa over the chicken, then top with cheese, and place in the oven. Bake until the chicken is cooked through and the cheese is melted and bubbly. Check it after 5 minutes, and if it needs extra time, I'd check it every minute and a half or so. You definitely don't want this gem to burn. 


4. Divide the beans among four plates and top with the chicken. 

This was Ian's plate after he ate, I promise. 

Enjoy!
-Amanda