Sizzling chicken and steak platters clutter the menus of nearly every major chain restaurant in this country, a testament to the enduring popularity of meat and melted cheese. We can’t fault people for loving it—who wouldn’t?—but we do take issue with the fact that these savory skillets rarely contain fewer than 1,000 calories, regardless of who’s holding the spatula. That is, unless you are. Our version—a meal that you can have on the table in 20 minutes—contains all the same bells and whistles (Cheese! Salsa! Sizzle!) for a savings of and nearly 900 calories per portion.
Makes 4 servings
1/2 can (14–16 oz) black beans, drained
¼ tsp cumin
Juice of 1 lime
Salt and black pepper to taste
½ Tbsp canola or olive oil
4 boneless, skinless chicken breasts (6 oz each)
1 cup prepared salsa, preferably salsa verde
1 cup shredded Pepper Jack cheese
Chopped fresh cilantro
12 g fat (4.5 g saturated)
480 mg sodium
How to Make it
Preheat the oven to 450°F. Combine the black beans and cumin in a saucepan and heat all the way through. Squeeze in the lime juice and adjust the seasoning with salt and pepper. Remove from heat, but warm before serving.
Heat the oil in a large skillet over medium-high heat. Season the chicken all over with salt and pepper and sear in the hot pan for 3 to 4 minutes on the first side, until a nice crust develops, then flip. Cook for another 3 to 4 minutes, then spoon the salsa over the meat, top with the cheese, and place in the oven. Bake until the chicken is cooked through and the cheese is fully melted and bubbling, no more than 5 minutes. Divide the beans among 4 plates, top with the chicken, and garnish with cilantro.