Chef's Pick
7 min.
440 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
440
14g
18
Saturated Fat
2g
8%
Trans Fat
0g
50mg
17%
610mg
27%
43g
16%
Dietary Fiber
14g
50%
Total Sugars
16g
Included 6g added sugars
12%
34g
0%
7%
11%
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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