Chicken breasts are marinated in chili and lime, then served on crisp corn tortillas with homemade pico de gallo and dollops of creamy chipotle sauce for a Mexican-inspired dinner that's special enough for company.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Chipotle Crema:
Pico de Gallo:


Instructions Checklist
  • To prepare Marinade: In a small bowl, combine lime peel, the 1/4 cup lime juice, the 2 Tablespoons agave nectar, 6 cloves garlic, and chili powder. Place chicken in a resealable plastic bag set in a shallow dish. Pour marinade over chicken in bag; turn once to coat chicken. Marinate in the refrigerator for 30 minutes, turning bag occasionally.

  • Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil. Drain chicken, discarding marinade. Arrange chicken in prepared baking pan. Sprinkle chicken with black pepper and 1/8 teaspoon salt. Bake about 45 minutes or until chicken is tender and no longer pink (170 degrees F). When cool enough to handle, remove meat from bone and shred or cut into bite-size pieces. Transfer to an airtight storage container. Cover and seal. Chill for up to 3 days.

  • Meanwhile, for the Chipotle Crema, in a small food processor, combine yogurt, mayonnaise, chipotle chile peppers, the 1 Tablespoon lime juice, and the 1 teaspoon agave nectar. Cover and process until combined. Spoon into an airtight storage container. Cover and seal. Chill for up to 3 days.

  • To prepare Pico de Gallo: Combine tomatoes, red onion, cilantro, 1 Tablespoon jalapeno chile pepper, 1 Tablespoon lime juice, 2 cloves garlic, and 1/8 teaspoon salt in a bowl. Spoon into an airtight storage container. Cover and seal. Chill for up to 3 days.

  • To serve, preheat broiler. Shred lettuce. Rinse and drain beans. Place tortillas on a baking sheet. Coat both sides of each tortilla with cooking spray. Broil 4 inches from the heat for 2 to 3 minutes or until crisp and golden brown, turning once halfway through broiling time.

  • Meanwhile, in a medium nonstick skillet, combine chicken shreds or pieces, black beans, and broth. Cook, covered, over medium-high heat until heated through (165 degrees F), stirring occasionally.

  • Place tortillas on four dinner plates. Top each tortilla with 1 cup of the shredded romaine, one-fourth of the chicken-black bean mixture, about 1/4 cup of the Pico de Gallo, 2 Tablespoons of the chipotle crema, and 1 Tablespoon of the cheese.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

401.7 calories; protein 36g 72% DV; carbohydrates 41.4g 13% DV; exchange other carbs 3; dietary fiber 7.8g 31% DV; sugars 13.4g; fat 10.6g 16% DV; saturated fat 2.7g 14% DV; cholesterol 81.6mg 27% DV; vitamin a iu 5107IU 102% DV; vitamin c 29.8mg 50% DV; folate 83.9mcg 21% DV; calcium 237.5mg 24% DV; iron 3.2mg 18% DV; magnesium 94.9mg 34% DV; potassium 781.3mg 22% DV; sodium 492.1mg 20% DV.