Fiesta Chicken and Carrot Rice

cookinglight.com

Laura Shell

SkinnyTaste

14 ounces carrots, peeled and chopped

4 (4-oz.) boneless, skinless chicken cutlets

1 teaspoon kosher salt, divided

¼ teaspoon garlic powder

¼ teaspoon black pepper, divided

Olive oil cooking spray

2 teaspoons olive oil

1 cup chopped white onion

1 small jalapeño, seeded and minced, plus ½ jalapeño, thinly sliced

2 garlic cloves, minced

1 ½ cups fresh or thawed frozen corn kernels

1 cup canned unsalted black beans, drained and rinsed

¼ cup chopped cilantro, divided

2 tablespoons fresh lime juice

¼ cup low-sodium salsa

4 slices pepper-Jack cheese

¼ cup chopped fresh tomatoes

2 tablespoons sliced scallions

4 ounces diced avocado

Directions at cookinglight.com

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