Siracha Honey Lime Chicken & Black Bean Pasta with Creamy Cilantro Avocado Sauce

Confession time….

I am writing this post just so I won’t forget this recipe. There are no frills and no pictures, and I’m okay with that. Whew! I’m glad I got that all out on the table. Now we can move on without pretense. 😉

A few days ago, I was given a few varieties of pastas to try made by Tolerant Foods. What makes their products unique is that their pastas are made from one ingredient, beans or legumes! Rich in protein and fiber, these appeared to be an excellent substitute for gluten and carbohydrate laden traditional pastas. Tolerant Foods pastas are also free of all of the major allergens, non-GMO, and organic. It all looked good on paper, but the proof would be in the taste and texture.

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First, I decided to try the Black Bean Rotini. Instead of approaching this rotini like I would a more traditional pasta, I decided to focus on what flavors were inherent compliments to black beans. After all, this rotini only had one ingredient, black beans. It was highly unlikely that it would taste like something else. So, what goes with black beans? How about lime, chicken, and Siracha? Yes, yes, and yes, please!

Packed with intense, rich flavor and staggering nutritional value, this recipe is one I plan on duplicating again and again. Winner!

Siracha Honey Lime Chicken & Black Bean Pasta with Creamy Cilantro Avocado Sauce

(Gluten Free, Dairy Free)

Ingredients:

  • 3/4 pounds boneless, skinless Chicken Breasts, cubed
  • 4 Tblsp Bragg’s Liquid Aminos (or GF Soy Sauce)
  • 2 Tblsp Honey
  • 4 tsp Coconut Oil, melted, divided
  • 1/4 tsp Garlic Powder
  • 2 tsp Siracha
  • 1/4 cup plus 2 Tblsp chopped, fresh Cilantro, divided
  • 1/4 tsp Red Pepper Flakes
  • 3 Limes
  • 1/2 yellow Onion, sliced
  • 1 small Green Bell Pepper, sliced
  • 1 large leaf Green Kale, chopped
  • 2 Tomatoes, chopped
  • 1 small Avocado
  • Salt & Pepper, to taste
  • 1/3 cup warm Water
  • 6 oz Tolerant Foods Black Bean Rotini

Directions:

  1. Place chicken in a shallow dish with a lid.
  2. In a small bowl, whisk together the Bragg’s, Honey, 1 Tblsp Coconut Oil, 2 Tblsp chopped Cilantro, Siracha, Red Pepper Flakes, and Garlic Powder. Pour evenly over the chicken.
  3. Squeeze the juice of two limes over the chicken. Cover and marinate in the refrigerator for 3-4 hours.
  4. Once chicken has marinated, begin by boiling water and preparing the pasta according to package instructions.
  5. Meanwhile, melt 1 tsp Coconut Oil in a large skillet over medium heat. Saute’ the onions, peppers, and kale until onions are translucent and kale is wilted. Scoop into a bowl and set aside.
  6. Return the skillet to high heat and add the Chicken and Marinade. Bring to a low boil and cook, turning the chicken occasionally, until cooked through. After marinade is reduced by about half, add half of a chopped tomato.
  7. Once chicken is cooked through, remove to a dish and set aside.
  8. Return the skillet to medium heat and add the remaining chopped tomatoes. Cook until the tomatoes begin to breakdown.
  9. While the tomatoes are cooking, make the creamy cilantro avocado sauce by placing 1/4 cup Cilantro, 1 Avocado (pitted), Salt & Pepper, and the juice of 1/2 a lime in a food processor. Process until roughly chopped. Slowly add 1/4 to 1/3 cup hot water until sauce is thick and smooth.
  10. Add roughly 1/2 of the Cilantro Avocado Sauce to the tomatoes in the skillet and cook until heated through.
  11. To serve, separate the cooked black bean pasta into two bowls and top with sauteed vegetables, chicken, and the warmed mixture of tomatoes and creamy Cilantro Avocado sauce. Bon Appetit!
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