Fiesta Chicken and Carrot 'Rice'

Delicious, Mexican, healthy carrot 'rice' dish.

Ingredients

• 14 ounces carrots, peeled and chopped

• 4 (4-oz.) boneless, skinless chicken cutlets or chicken breasts

• 1 teaspoon kosher salt, divided

• 1/4 teaspoon garlic powder

• 1/4 teaspoon black pepper, divided

• Olive oil cooking spray

• 2 teaspoons olive oil

• 1 cup chopped white onion

• 1 small jalapeño, seeded and minced, plus 1/2 jalapeño, thinly sliced

• 2 garlic cloves, minced

• 1 1/2 cups canned, fresh or thawed frozen corn kernels

• 1 cup canned unsalted black beans, drained and rinsed

• 1/4 cup chopped cilantro, divided

• 2 tablespoons fresh lime juice

• 1/4 cup low-sodium salsa

• 4 slices pepper-Jack cheese

• 1/4 cup chopped fresh tomatoes

• 2 tablespoons sliced scallions

• 4 ounces diced avocado

Directions

1. Pulse carrots in a food processor until they resemble rice. Place in a kitchen towel; squeeze out excess liquid.

2. Season chicken with 1/2 teaspoon salt, garlic powder, and 1/8 teaspoon pepper. Heat a large, deep skillet over high. Coat with cooking spray. Add chicken to skillet, and cook 3 to 4 minutes per side. Set aside.

3. Reduce heat to medium; add olive oil, onion, minced jalapeño, and garlic. Cook, stirring constantly, about 2 minutes. Add carrots; increase heat to high, and add remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Cook until carrots are slightly tender, about 6 minutes. Add corn and beans; cook 1 to 2 minutes. Stir in 2 tablespoons cilantro and lime juice.

4. Place chicken on carrots. Top evenly with salsa, jalapeño slices, and cheese. Reduce heat to low; cover and cook until cheese melts, about 5 minutes. Top with tomatoes, scallions, avocado, and remaining 2 tablespoons cilantro.

Adapted from Skinnytaste.