Brazilian Chicken

1/3 cup Vera Jane's Extra-Virgin Olive Oil
2/3 cup fresh lime juice (from about 2 large limes)
2/3 cup fresh cilantro, chopped
1 or 2 fresh jalapeño peppers, seeded and finely chopped
1 Tbsp garlic, minced
1 tsp ground cumin
½ tsp sea salt
Mix all ingredients together thoroughly.
1½ lbs DLM Boneless, Skinless Chicken Breasts, cut into thin strips
(1) 15-oz can black soy beans or black beans, rinsed and drained
1½ lbs tomatoes (about 5), seeded and chopped
2 small green peppers, seeded and chopped
(1) 10-oz pkg frozen corn, thawed
1 bunch green onions, sliced
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
Sea salt
Freshly cracked black pepper
1 lb whole wheat spaghetti, freshly cooked

Place chicken in a shallow glass dish and spoon about 1/3 of marinade over it. Toss to coat all pieces. Cover and refrigerate for at least 1 hour.

Meanwhile, place the beans, tomatoes, green pepper, corn, and onions in a large bowl. Pour remaining marinade over the vegetables and stir to mix. Refrigerate until chicken is ready. Place 1 tablespoon of oil in a large skillet, and heat to medium high. Add chicken and cook, stirring, for about 6 minutes or until cooked through. Add the vegetables to the skillet; reduce heat to medium and simmer until vegetables begin to soften, 3 to 5 minutes. Season to taste with salt and pepper. Serve over spaghetti.

Makes 8 servings

Per serving: 494 calories; 14g total fat; 2g saturated fat; 49mg cholesterol; 217mg sodium; 62g total carbohydrates; 34g protein;

Allergy Warning: Contains Wheat

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