Cilantro Lime Chicken Breast over Chayote, Spinach and White Bean Sauté

Instructions

1. 1

   1. In a bowl, combine 2 tablespoons (30 ml) lime juice, half of the chopped garlic, 1 tablespoon (15 ml) olive oil, sweet paprika, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and coat well. Marinate for 15 minutes in the refrigerator.

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   2. Meanwhile, heat a large skillet over medium-high heat. Add 1/2 tablespoon (7 ml) olive oil and sauté the red onion with the remaining garlic for 2 to 3 minutes until slightly softened.

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   3. Add the chayote, ground cumin, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook for 5 minutes, stirring often.

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   4. Pour the low-sodium chicken broth into the skillet, cover, and cook over medium heat for 8 to 10 minutes until the chayote is tender but still firm and the liquid has mostly reduced.

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   5. Add the cooked white beans and fresh spinach. Cook for 2 to 3 minutes, stirring, until the spinach wilts and the beans are heated through. Turn off the heat and stir in half of the fresh cilantro and 1 tablespoon (15 ml) of the remaining lime juice. Keep warm.

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   6. Heat another skillet or grill pan over medium-high heat. Add the remaining 1/2 tablespoon (8 ml) olive oil and cook the chicken breasts for 5 to 6 minutes per side, until nicely browned and they reach a safe internal temperature of 165 °F / 74 °C.

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   7. Remove the chicken from the heat and let it rest for 3 minutes. Spoon the remaining 1 tablespoon (15 ml) lime juice over the top and finish with the remaining fresh cilantro.

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   8. Serve each chicken breast over a portion of the warm chayote, spinach, and white bean sauté. If desired, adjust seasoning before serving.