Avocado-Tomatillo Chicken with Warm Pineapple Black Beans and Kale
You can never have too many main course recipes, so give Avocado-Tomatillo Chicken with Warm Pineapple Black Beans and Kale a try. One portion of this dish contains approximately 59g of protein, 13g of fat, and a total of 502 calories. For $3.39 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Caras Cravings requires olive oil, canned black beans, pepper, and tomato paste. Plenty of people made this recipe, and 195 would say it hit the spot. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Chicken Burrito Bowls with Black Beans and Kale, Chicken, Avocado And Black Beans, and Jerk Chicken with Rice, Black Beans, and Pineapple.
Servings: 4
Ingredients:
1/2 avocado
1 can low-sodium black beans, drained and rinsed
4 chicken breasts, 5oz each
1 cup chicken broth
¼ cup cilantro
1 teaspoon crushed red pepper
1 teaspoon cumin
2 jalapeno peppers, stemmed, seeded, and halved
1/2 lb roughly chopped kale
2 tablespoons lime juice
½ tablespoon olive oil
½ of a medium onion, diced
1 medium onion (half left in large chunks, the other half diced)
¼ teaspoon pepper
1 1/4 cup diced pineapple
1/2 teaspoon salt
2 tablespoons tomato paste
4 cloves of garlic, peeled (2 whole, 2 minced)
Equipment:
broiler
baking sheet
aluminum foil
food processor
oven
frying pan
Cooking instruction summary:
Preheat broiler. Place the large chunks of onion, jalapenos, tomatillos, and whole cloves of garlic on a foil-lined rimmed baking sheet. Spray with cooking spray and broil for 5 minutes, until lightly charred. Remove from oven and transfer to a food processor. Place chicken breasts on the baking sheet, and sprinkle with salt and pepper. Broil for 5-6 minutes per side, until cooked through. Turn off oven and leave chicken inside to keep warm.Meanwhile, heat olive oil in a oven-proof skillet over medium heat. Add diced onion and garlic to pan and saute for 3 minutes. Add pineapple, chicken broth, tomato paste, black beans, red pepper and cumin, and stir to combine. Increase heat to medium high and bring to a gentle boil. Add kale, a few handfuls at a time, stirring to help it wilt. When all of the kale has been added, cover, reduce heat to medium, and simmer for 10 minutes, or until kale is tender.Meanwhile, puree the roasted vegetables with the avocado, cilantro, lime juice and salt. Divide the black bean mixture and chicken among serving plates and top the chicken with the avocado-tomatillo sauce.
Step by step:
1. Preheat broiler.
2. Place the large chunks of onion, jalapenos, tomatillos, and whole cloves of garlic on a foil-lined rimmed baking sheet. Spray with cooking spray and broil for 5 minutes, until lightly charred.
3. Remove from oven and transfer to a food processor.
4. Place chicken breasts on the baking sheet, and sprinkle with salt and pepper. Broil for 5-6 minutes per side, until cooked through. Turn off oven and leave chicken inside to keep warm.Meanwhile, heat olive oil in a oven-proof skillet over medium heat.
5. Add diced onion and garlic to pan and saute for 3 minutes.
6. Add pineapple, chicken broth, tomato paste, black beans, red pepper and cumin, and stir to combine. Increase heat to medium high and bring to a gentle boil.
7. Add kale, a few handfuls at a time, stirring to help it wilt. When all of the kale has been added, cover, reduce heat to medium, and simmer for 10 minutes, or until kale is tender.Meanwhile, puree the roasted vegetables with the avocado, cilantro, lime juice and salt. Divide the black bean mixture and chicken among serving plates and top the chicken with the avocado-tomatillo sauce.
Nutrition Information:
covered percent of daily need
