Zesty Chicken & Black Bean Salad

Name: Zesty Chicken & Black Bean Salad with Dark Meat Chicken, Tortilla Chips, Sour Cream & Hot Sauce
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Tomato; 1 unit Black Beans; 2 teaspoon Hot Sauce; 1 tablespoon Fajita Spice Blend; 1 unit Lime; 10 ounce Diced Skinless Dark Meat Chicken; 6 unit Flour Tortillas; 3 tablespoon Sour Cream; Salt; Pepper; Cooking Oil

with Dark Meat Chicken, Tortilla Chips, Sour Cream & Hot Sauce

Recipe Development TeamPublished on January 28, 2025

Get 10 Free Meals + Free Breakfast For Life

Fajita-spiced dark meat chicken joins forces with black beans, tomato, and lime to make a salad that’s bursting with fresh flavors in a speedy 20 minutes. You’ll also bake up quick tortilla chips and serve on the side for dipping and scooping. Top it all off with sour cream and hot sauce, and you're in business (fast!).

Tags:

Protein Smart

•Fiber Smart

•Quick

•Easy Prep

•New

•Family Friendly

Allergens:

Soja

•Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Tomato

1 unit

Black Beans

2 teaspoon

Hot Sauce

1 tablespoon

Fajita Spice Blend

1 unit

Lime

10 ounce

Diced Skinless Dark Meat Chicken

6 unit

Flour Tortillas

(Contains: Soja, Gluten)

3 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories800 kcal

Fat32 g

Saturated Fat10 g

Carbohydrate77 g

Sugar9 g

Dietary Fiber9 g

Protein44 g

Cholesterol140 mg

Sodium1030 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Can Opener

•Strainer

•Large Pan

•Medium Bowl

•Baking Sheet

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Drain and rinse beans. Dice tomato into 1⁄4-inch pieces. Quarter lime.

• Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with half the Fajita Spice Blend (all for 4 servings), a pinch of salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a medium bowl.

• While chicken cooks, drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between two baking sheets for 4). Gently prick each tortilla in a few places with a fork. • Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side (for 4, bake on top and middle racks, swapping rack positions halfway through). TIP: Watch carefully—tortillas brown fast!

• Roughly break tortillas in half. • To bowl with chicken, add beans, tomato, juice from half the lime, a pinch of salt, and pepper. Stir to combine. • Divide chicken and black bean salad between shallow bowls. Serve with tortilla chips for scooping and sour cream, hot sauce, and remaining lime wedges on the side.

Poultry is fully cooked when internal temperature reaches 165°.