3888
Calories
Total Fat
Protein
View Complete Nutrition Information >
Ginger-Garlic Chicken with Black Bean and Tomato Salsa
Marinated chicken breast cutlets quickly sauteed and served with a black bean and tomato salsa flavored with fresh ginger
Recipe concept developed by The Culinary Institute of America
40
Prep Time
(MINUTES)
1 ¼
Total Time
(HOURS)
4
Servings
3.7 of 5
(14 ratings)
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Ingredients
- 1/2 cup extra virgin olive oil
- 2 tablespoons lime juice
- 1 cup sliced green onions, divided
- 2 tablespoons coarsely chopped garlic
- 5 teaspoons grated fresh ginger, divided
- 8 thin-sliced boneless skinless chicken breast cutlets (8 cutlets = about 1-1/4 lb)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper, divided
- 1 tablespoon toasted sesame oil
- 1/4 cup chopped yellow onion
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
- 1 teaspoon minced garlic
- 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
- 1 tablespoon chopped fresh cilantro
Nutrition Information
385
18g
36g
Serving Size: 4 servings (2 cutlets with salsa each)
Directions
- Combine olive oil, juice, 3/4 cup of the green onions, the coarsely chopped garlic and 3 teaspoons of the ginger in large recloseable food storage bag. Add chicken to bag and close. Work marinade around chicken in bag. Let stand in refrigerator 30 minutes.
- Remove chicken from marinade and sprinkle both sides with salt and half of the pepper. Discard bag with remaining marinade.
- Heat large nonstick skillet over medium-high heat until hot. Place half of chicken in skillet; cook 2 to 3 minutes per side or until no longer pink (165°F). Remove from skillet; keep warm. Repeat with remaining chicken.
- Add sesame oil to skillet; reduce heat to medium. Add yellow onion; cook and stir 1 to 2 minutes or until onion starts to brown. Add undrained tomatoes, the minced garlic and the remaining ginger. Cook 8 to 10 minutes or until three-fourths of the liquid has evaporated, stirring occasionally. Stir in beans, cilantro, the remaining green onions and the remaining pepper.
- Place chicken on plates; top each cutlet with 1/4 cup salsa. Serve remaining salsa on the side.
Cook's Tip
If thin-sliced chicken cutlets are not available, cut 4 medium boneless skinless chicken breasts into halves horizontally. Then pound each piece to 1/4-inch thickness.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 385 | |
| % Daily Value* | ||
| Total fat | 18 g | 28% |
| Saturated fat | 3 g | 15% |
| Cholesterol | 87 MG | 29% |
| Sodium | 547 MG | 23% |
| Carbohydrate | 16 g | 5% |
| Dietary fiber | 6 g | 22% |
| Sugars | 3 g | 0% |
| Protein | 36 g | 72% |
| Vitamin A | 7% | |
| Vitamin C | 21% | |
| Calcium | 7% | |
| Iron | 13% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
The ginger and fresh cilantro make all the difference in this dish.
Jan 18, 2012
Very good dish. Was a little tangy for my taste but my husband loved it and I will definitely cook it again.
Dec 10, 2011
This is a go to dish that the whole family will love...YUM
Nov 14, 2011
Delicious!! What a great combination of flavors!
Nov 11, 2011
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