Chili Rubbed Chicken with Black Bean Salsa and Rice

Chili Rubbed Chicken with Black Bean Salsa and Rice

Chef Rocco DiSpirito shows Bryce and Amber how to make an amazing chicken dish that will also keep them on track to lose weight! 

Chili Rubbed Chicken with Black Bean Salsa and Rice
Yield: 4 main courses
Prep Time: approximately 2 minutes
Processing Time: approximately 3 minutes

4 four ounce chicken breast cutlets
Salt and chili powder
2 cups fresh pico de gallo (such as Ready Pac)
½ cup drained no added salt black beans (such as Eden)
2 seven ounce bags shirataki spaghetti (such as Miracle Noodles), rinsed and drained
1 cup fresh cilantro

Spray a nonstick skillet with cooking spray and place over medium high heat. Season chicken on both sides with salt and chili powder and grill on each side until cooked, about 2 minutes per side, remove from the pan and set aside.

Add the rice to the pan and cook until all of the water has evaporated, about 30 seconds. Add to a mixing bowl with the pico de gallo and beans, mix well and season with salt and chili powder.

Evenly spoon the rice mixture into 4 bowls and top with the chicken cilantro.

1. Serve this dish with fresh lime wedges for an added fresh burst for little to no added calories.

2. For a special treat, take a peeled under ripe avocado and grate it with a microplane over the top of the dish, a little goes a long way!

Nutritionals: Before / After
Fat: 15 /1.5
Calories: 525 / 173

Our Breakdown: Fat Grams / Calories
1. Chicken: 5.6 / 497
2. Rice: 0 / 0
3. Pico: 0 / 80
4. Beans: 1 / 110
5. Cilantro: 0 / 4
Total: 6.6 / 691

Per serving:
172.75 calories, 1.65 fat (0.4g sat), 65.5mg cholesterol, 139mg sodium, 12.65g carbohydrate, 1.6g fiber, 27.9 protein

Nutrient Content Claims
Resource for before nutritionals:

Recommended Ready Made Version
Sante Fe Rice and Beans, Lean Cuisine
Fat: 5
Calories: 290
Weight 287
Time 23:40
cals 106

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