|2 servings||calories per servings 600||protein serving 35 g||carbs per serving 73 g||total fat per serving 20 g|
With a zesty marinade comprised of fresh citrus and salt, chicken takes on the flavor of your icy, salt-rimmed margarita like a charm. It’s complemented by snap beans spiked with spicy harissa blend of garlic, cumin, coriander and chile and served over basmati rice flecked with flaky coconut, which adds a subtle sweet flavor to the dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Zest orange. Squeeze 3 tablespoons juice.
• Zest lemon. Squeeze 2 tablespoons juice.
• Trim beans.
• In a bowl, combine chicken, citrus juices, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Turn chicken to coat in marinade.
• Place a small saucepan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add rice. Cook, stirring, until rice appears glassy, about 2 minutes.
• Stir in 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
While rice cooks, in a small bowl, combine 2 teaspoons cooking oil, tomato paste and harissa spice.
Place a skillet over medium-high heat. Add beans and 1 cup water. Simmer until beans are tender, about 6 minutes.
While beans cook:
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a plate.
To beans, stir in harissa paste. Cook, stirring, until harissa forms a sauce and coats the beans.
• Fluff rice with a fork. Fold in coconut.
• Divide rice between 2 plates.
• Top with chicken, and serve with beans. Garnish with citrus zest, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...