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If I am being totally honest with you all, I have been in a slight cooking slump.

Tired of it.

I think part of the reason is because last week was spring break so that meant I had to cook three meals a day every single day.

That meant three meals a day with dishes.

My kitchen has yet to be the same.

So, I am all for quick easy but still delicious and healthy meals.

This one is a go-to.

Its fresh and fast and packs a lot of flavor.

The trick?

Rotisserie chicken and canned beans.

The part that takes the longest is cutting up the fresh vegetables for the pico de gallo.

My husband loves margarita chicken, and while this is far from a true margarita chicken recipe, I would say it comes pretty close in the flavor department.

Lime juice and lots of vegetables make this dinner fresh and light leaving you satisfied and pretty happy that you don’t have a mess of a kitchen to clean up.

Enjoy friends, I know we do.

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|Margarita Chicken|

|Ingredients|

1 Rotisserie Chicken

2 Cans Black Beans drained and rinsed

1-2 Avocados sliced

1 Large Tomato finely diced

1/2 Purple Onion finely diced

1 Jalapeno deseeded and finely diced

1-2 Limes

Cilantro chopped

Cheddar Cheese shredded

Kosher Salt and Pepper to taste

Garlic Powder

Cumin

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|Margarita Chicken|

|Directions|

Drain and rinse both cans of black beans and add to a medium sized pot to warm. Season with garlic, salt, and cumin to taste. While beans are warming begin to make your pico de gallo. The trick to a good pico is to have everything uniform in size. Begin by deseeding your tomatoes (I explained here the importance of that). Chop the tomatoes, jalapenos, and onion, in a uniform size. Add them to a bowl and mix together. Sprinkle with salt and a little pepper and squeeze juice from half a lime. Once beans are warm you can assemble your bowls.

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Begin by placing a generous amount of beans at the bottom of the bowl. Top beans with slices of the rotisserie chicken. Next sprinkle a generous amount of cheddar cheese on top. Follow that with slices of fresh avocado. Finally top with a large spoonful of pico de gallo. Finish up with a sprinkle of cilantro and squeeze fresh lime over the top. Serve with extra lime wedges and enjoy.

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Recipe and photographs are original, please ask permission before using.

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