INGREDIENTS
14 oz
carrots, peeled and chopped
4
boneless, skinless chicken cutlets
1 tsp
kosher salt, divided
1/4 tsp
garlic powder
1/4 tsp
black pepper, divided
Olive oil cooking spray
2 tsp
olive oil
1 cup
chopped white onion
1
small jalapeo, seeded and minced, plus 1/2 jalapeo, thinly sliced
2
garlic cloves, minced
1 1/2 cups
fresh or thawed frozen corn kernels
1 cup
canned unsalted black beans, drained and rinsed
1/4 cup
chopped cilantro, divided
2 tbsp
fresh lime juice
1/4 cup
low-sodium salsa
4
slices pepper-Jack cheese
1/4 cup
chopped fresh tomatoes
2 tbsp
sliced scallions
4 oz
diced avocado