Ingredients
4
4 servings
- •1 (15 ounce) can black beans, rinsed and drained
- •0.75 cup medium-hot salsa
- •0.5 cup chopped fresh cilantro
- •1 tablespoon lime juice
- •2 tablespoons chili powder
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon brown sugar
- •0.25 teaspoon cayenne pepper
- •1 tablespoon olive oil
- •1 pound skinless, boneless chicken breast halves
- •4 (7 inch) corn tortillas
- •4 cups shredded lettuce
- •0.5 cup chopped fresh cilantro
- •1 avocado - peeled, pitted, and sliced
- •0.25 cup sour cream
- •1 lime, cut into wedges
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
- Mix chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
- Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
- Transfer tortillas to a cutting board and slice into short strips; set aside. Slice chicken into long thin strips.
- Place lettuce in a salad bowl; top with chicken, tortilla strips, bean salsa, remaining 1/2 cup cilantro, and avocado. Serve with sour cream and lime wedges.
Nutritional Facts
Per 4 servings
- Calories: 470
- Carbohydrate: 44g
- Fat: 19g
- Fiber: 16g
- Protein: 35g
- Sugar: 5g
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