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Ingredients

1 teaspoon salt
1 cup kidney beans ; cooked
4 tablespoons lime juice
2 cups brown rice ; cooked
1 cup corn ; cooked
black pepper
3 teaspoons butter ; divided
1 1/2 pounds chicken ; boneless, skinless breast, cut into strips
4 tablespoons water
4 tablespoons adobo seasoning

Preparation:

In a small bowl, mix adobo seasoning and water. Let stand for 5 minutes. Stir to produce a paste. Sprinkle lime juice on both sides of each piece of chicken. Rub adobo paste onto both sides of the chicken. Refrigerate, covered for 1-2 hours. Melt 2 tsp of butter in a skillet over medium high heat. Sprinkle salt to taste on chicken and cook for 3-4 minutes depending on thickness and then turn. Chicken should be brown. Cook an additional 2-5 minutes or until juices run clear. Remove from heat and set aside. Add lime juice and remaining butter to pan. Add rice, beans and corn, stir well, seasoning with salt and pepper to taste. Cook on medium-low heat for about 3 minutes, until butter is completely melted and incorporated. Serves 4.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 704.3
Total Sugars: 2.4g
Carb.: 89.7g
Fiber: 7.9g
Total Fats: 16.6g
Cholesterol: 114.5mg
Protein: 47.6g
Sodium: 1051.6mg

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^*Data provided by USDA