Editor’s Note: Here is another delicious installment from the The First Lady’s Lets Move! initiative; part of a campaign to get Americans on the road to healthy eating. Goya Foods along with the USDA and Lets Move!, has launched the My Plate/Mi Plato cookbook.
The bilingual cookbook features ten complete, balanced meal ideas that include thirty recipes from all over Latin America.
The USDA approved recipes represent the five basic food groups along with great nutritional information. We here a Mamiverse Food would love to showcase some of those great ideas!!!
Read Related: Taco Nazo Shrimp Ceviche Recipe
For a fresh south-of-the-border meal, try this lean chicken taco salad. Loaded with good-for-you foods, like crisp romaine lettuce, sweet kernels of corn, crunchy tortilla strips and perfectly-spiced chicken, this salad is a fiesta in a bowl. Keep the party going by serving Blackberry Ice Pops for dessert. Starring GOYA® Blackberry Fruit Pulp, sweetened with a touch of GOYA® Agave, these icy treats are healthy too.
CHICKEN TACO SALAD
Makes: 8 Servings
Prep Time: 15 minutes
Total Time: 35 minutes
For the Cilantro-Lime Vinaigrette:
2 TBSP. GOYA Extra Virgin Olive Oil
1 TBSP GOYA Lemon Juice
2 TSP finely chopped fresh cilantro
¼ TSP GOYA Adobo Light All-Purpose Seasoning with Pepper
For the Salad:
2 boneless, skinless chicken breast halves (about 1 lb), butterflied
1 TSP GOYA Chili Powder
¼ TSP GOYA Cumin
2 8″ GOYA Flour Tortillas, cut into ½” strips
2 romaine lettuce hearts, torn into bite-size pieces (about 8 cups)
1 can (15.5 oZ) GOYA Low Sodium Black Beans, drained and rinsed
1 can (15.25 oz) GOYA Low Sodium Whole Kernel Corn, drained and rinsed
2 oz GOYA Queso Blanco (white cheese), crumbled (about ¼ cup)
10 grape tomatoes, halved (about ½ cup)
¼ red onion, thinly sliced (about ¼ cup)
- In small bowl, mix together olive oil, lemon juice, cilantro and Adobo Light; set aside.
- Heat oven to 400°F. Rub chicken with chili powder and cumin. Heat greased grill pan over medium-high heat. Add chicken. Cook, flipping once, until golden brown on both sides and cooked through, about 15 minutes; set aside to rest 5 minutes. Slice chicken into thin strips. Meanwhile, place tortillas on baking sheet. Cook until crisp, about 10 minutes; set aside.
- In large serving bowl, toss together romaine lettuce, beans, corn, cheese, tomatoes and onions. Drizzle with reserved dressing, tossing to coat completely. Top with chicken and tortilla strips.
Price Per Plate • About $2.20 Per Serving
*Approximate prices per serving are based on the average market prices of ingredients when this book went to press.
Nutrition (Serving Size: About 1 cup salad & ½ TBSP dressing) • 250 Calories • 8g Fat (2g Saturated, 0g Trans) • 40mg Cholesterol • 23g Carbohydrate • 4g Sugar • 19g Protein • 7g Fiber • 340mg Sodium
BLACKBERRY ICE POPS
Makes: 8 Servings
Prep Time: 5 minutes
Total Time: 5 minutes + freezing time
1 pkg. (14 oz) frozen GOYA Blackberry Fruit Pulp, thawed
½ cup water
½ cup GOYA Agave
- In medium bowl, mix together blackberry fruit pulp, water and agave, stirring until agave dissolves.
- Evenly divide blackberry mixture among eight 3-oz ice pop molds. Transfer molds to freezer; freeze until slushy, about 1 hour. Insert popsicle stick into each mold. Freeze until ice pops are solid, about 3 hours more.
- To serve, quickly run bottom of molds under hot water before unmolding.
Nutrition (Serving Size: 1 ice pop) • 60 Calories • 0g Fat (0g Saturated, 0g Trans) • 0mg Cholesterol • 14g Carbohydrate • 10g Sugar • 1g Protein • 1g Fiber • 0mg Sodium
MyPlate Tip: Make fruit the everyday dessert. Serve baked apples, pears, or enjoy a fruit salad. Or, serve yummy frozen fruit bars instead of high-calorie desserts.