Chef's Pick
7 min.
460 cal.
2 serv.
Mild
Cook time: 7 minutes
Heat a skillet over med-high; pour chicken + juice into pan, break up chicken, sear 2 min, flip + heat 2-3 more until warmed + browned
Meanwhile, drain + rinse beans then add to a large bowl; wash + dry ½ cucumber then dice into bite-size pieces; wash + halve tomatoes; add veggies to beans
Add chicken to veggies then toss with vinaigrette + salt/pep; divide salad between plates—that was easy!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
460
17g
22
Saturated Fat
3g
15%
Trans Fat
0g
115mg
39%
990mg
44%
37g
14%
Dietary Fiber
15g
54%
Total Sugars
8g
Included 0g added sugars
0%
44g
0%
8%
8%
20%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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