14 Ingredients
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 boned, skinned chicken breasts (about 2 lbs.)
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano, preferably Mexican
  • 2 carrots, sliced diagonally 1/4 in. thick
  • 3 garlic cloves, finely chopped
  • 3/4 cup reduced-sodium chicken broth
  • 5 tablespoons distilled white vinegar
  • 2 or 3 pickled jalapeños, sliced
  • 1 small red onion, cut into wedges
  • 2 cans (14.5 oz. each) reduced-sodium black beans, drained and rinsed
  • 1/4 teaspoon ground cumin
  • 1/2 cup roughly chopped cilantro, divided
Nutrition
593
30% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar, dairy-​free, gluten-​free
     

Fat

37% 24

Saturated

30% 6

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 5

Carbs

14% 41

Carbs (net)

- 25

Fiber

64% 16

Sugars

- 3

Sugars, added

- 0

Protein

103% 52

Cholesterol

39% 116

Sodium

37% 879

Calcium

12% 124

Magnesium

30% 128

Potassium

27% 1246

Iron

32% 6

Zinc

25% 3

Phosphorus

82% 571

Vitamin A

34% 310

Vitamin C

23% 20

Thiamin (B1)

37% 0

Riboflavin (B2)

34% 0

Niacin (B3)

125% 20

Vitamin B6

93% 1

Folate equivalent (total)

37% 147

Folate (food)

- 147

Folic acid

- 0

Vitamin B12

27% 1

Vitamin D

194% 29

Vitamin E

22% 3

Vitamin K

19% 23

Sugar alcohols

- 0

Water

- 397
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