Ingredients:
Cilantro-Lime Dressing
Juice and zest of 2 limes (1/4 cup juice)
1/2 cup chopped fresh cilantro
1/4 cup 0% fat plain unsweetened Greek yogurt
3 large garlic cloves, minced
2 teaspoons date syrup (or 1 packet monk fruit sweetener)
3/4 teaspoon sea salt
3/4 teaspoon ground chili powder
Chicken, Pinto Beans, and Veggie Trio
1 1/2 pounds boneless, skinless chicken breast tenderloins
1 (15-ounce) can pinto beans, drained
2 large orange bell peppers, cut into large cubes
2 medium zucchinis, cut into thick coins
1 medium red onion, cut into large cubes
1 small jalapeño, with or without seeds, extra-thinly sliced (optional)
1 tablespoon extra-virgin olive oil
3/4 teaspoon sea salt
2 tablespoons minced fresh mint (optional)
Instructions:
1. Preheat the oven to 450°F. Line 2 rimmed sheet pans with parchment paper.
2. Whisk all Cilantro-Lime Dressing ingredients in a medium bowl.
3. Place chicken in a 9- x 13-inch rimmed pan or dish, massage with 3 tablespoons of the
dressing, and let marinate for 30 minutes.
4. Stir the beans into the remaining dressing in the medium bowl. Set aside
5. Toss together the bell peppers, zucchinis, onion, jalapeño (if using), olive oil, and salt in
a large bowl.
6. Arrange the veggies in a single layer on both sheet pans. Nestle in the chicken*. Roast
until the veggies are cooked through and chicken is done (minimum internal
temperature of 165°F), about 20 minutes.
7. Spoon the pinto beans with the remaining dressing over the chicken on both pans and
roast until beans are heated through, about 5 minutes more.
8. Garnish with mint, if desired, and serve. Enjoy as is or serve in fajitas, burritos, or
burrito bowls.
*If you prefer veggies to be nicely caramelized (browned), roast the veggies for 5 minutes,
then nestle in the chicken and roast for about 20 minutes more in step #6.
Serves: 4
Protein: 41.75g
Calories: 346