Southwest Spa Chicken

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Southwest Spa Chicken – This high protein, low carb dish has great Mexican flavors and a bright punch from the cumin and lime sautéed veggies. It is healthy and hearty at the same time. The chicken is baked or grilled with my Mexican Rub. This versatile combination of spices can be used for everything from beef, pork, chicken, fish seafood, vegetables and beans. Topped with fresh guacamole, this complete dish satisfies while being a good source of protein, veggies and healthy fats. I also use the rub in my Rockin’ Fish Tacos and my Fresh & Healthy Nachos. Enjoy! – chicken breasts (skinless & preferably organic, sliced horizontally to make two cutlets per breast), Marla's Mexican Rub (Visit link in Notes below), For the Southwestern Veggies: zucchini (diced small), red bell pepper (seeded, de-ribbed and diced small), yellow bell pepper (seeded, de-ribbed and diced small), cherry tomatoes (halved), black beans (drained and rinsed, preferably organic), red onion (diced small), fresh cilantro, cumin, smoked salt, limes (juiced), For the Guacamole: avocados, lime (juiced), cumin, sea salt, smoked salt, , Preheat your oven to 400℉.; Drizzle a large baking dish with 2 teaspoons of avocado oil.; Arrange the four cutlets in one single layer in the baking dish.; Sprinkle the chicken with 1 1/2T of my Mexican Rub (recipe below) then squeeze the lemon juice over the top of the chicken.; Place the baking dish in the oven and bake the chicken for approximately 15 minutes until cooked through.; For the Southwestern Veggies: Place a large saute pan over medium high heat and allow it to warm up for a minute.; Drizzle the pan with 2t avocado oil and add the red onion and a bit of salt.; Saute the onion until well sweated and beginning to brown.; Add the diced zucchini, bell peppers, 1/2 the lime juice and 1 1/2 t of cumin (half of the cumin).; Saute the veggies for about two minutes and add 1/2 of the chopped cilantro leaves.; Continue to saute the veggies for approximately 3-5 minutes more until the zucchini and peppers are almost cooked.; Then add the tomatoes, black beans, the rest of the lime juice, cumin and about 1/2 of the remaining chopped cilantro.; Saute approximately 2 minutes more until the tomatoes are soft and the black beans are heated through.; Once the veggies are cooked, remove the pan from the heat and keep warm until ready to serve.; For the Guacamole: In a small bowl, mash the avocados until creamy and smooth.; Add the salts, cumin and lime juice.; Stir until well combined.; For Plating: Arrange 4 dinner plates on your counter or work surface.; Using a large serving spoon, place about 1/2-2/3 of a cup of the veggie mixture in the center of the plate.; Carefully transfer one chicken cutlet to the plate and lean it carefully against the veggies.; Then spoon some guacamole over the top of the chicken. Garnish the dish with some of the remaining chopped cilantro leaves.; Repeat this process until all four plates are done.; Serve immediately and enjoy.; ; – <a href="https://eatingenchanted.com/recipe/marlas-mexican-rub/" target="_blank" rel="noopener">Click here for Marla's Mexican Rub</a> – Dinner – Lunch – Main Dish – Mexican – Dairy Free – Gluten Free – Healthy Comfort Food – Low Carb – Paleo