Pan method — gives the asado a smoky sear and keeps the beans creamy while brightening up the salsa verde flavor.
Chicken Asado (w/salsa verde) w/ Cucumber Salad & Refried Pinto Beans NEW !
Meal credits 1
Paleo/Keto Option Available
Grilled chicken asado marinated in smoky spices and topped with tangy salsa verde, served with creamy refried pinto beans and a refreshing cucumber salad for that perfect fresh-meets-fiery balance.
Ingredients
Chicken breast, seasoning, cucumber, orange juice, lime juice, onions, garlic, tomatoes, red wine vinegar, achiote powder, guajillo peppers, organic honey, pinto beans, tomatillo, jalapeños, cilantro & jalapeno.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 466 | 310 |
| Fat | Grams | 21 | 13 |
| Carb | Grams | 28 | 16 |
| Protein | Grams | 41 | 35 |
Heating Instructions
Add the cucumber salad after heating for crunch. Garnish with a drizzle of salsa verde or a squeeze of lime for a zesty finish.
Remove cucumber salad first. Heat chicken and beans 2½–3½ minutes on medium-high, covered or vented. Stir beans halfway for even heating. Add cucumber salad cold or room temp.
Remove cucumber salad. Preheat to 370°F. Heat chicken and beans 5–6 minutes until hot. Serve with chilled cucumber salad.
Remove cucumber salad. Preheat to 375°F. Place chicken and beans in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes for a light char.
Remove cucumber salad. Heat 1 tsp oil in a pan on medium. Add chicken and beans, sauté 3–4 minutes, stirring occasionally until hot. Serve with cold cucumber salad.