Cuban-Style Chicken

Toss a green salad while the chicken cooks, then serve it with rice for a complete meal. To save time, use drained canned pineapple tidbits in place of fresh fruit.

Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup bean mixture, and 1 tablespoon cilantro)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 8%
  • Fat: 2.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 45.2g
  • Carbohydrate: 22.4g
  • Fiber: 6.2g
  • Cholesterol: 99mg
  • Iron: 2.9mg
  • Sodium: 632mg
  • Calcium: 57mg

Ingredients

  • 1/2 cup diced fresh pineapple
  • 2 tablespoons rice vinegar
  • 1 tablespoon orange marmalade
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 teaspoon ground red pepper, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4 cup chopped fresh cilantro

Preparation

  1. Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated. Keep warm.
  2. Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.
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Cuban-Style Chicken Recipe at a Glance

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