Chicken Stir Fry with Avocado and Black Bean Salad

Ingredients:
12 ounces boneless chicken breast, cut into thin strips (I used organic free range from Trader Joe's)
1/4 cup freshly squeezed lime juice
1 tablespoon plus 1/2 teaspoon chili powder
1 tablespoon extra virgin olive oil
1 medium sweet onion, thinly sliced
1 red bell pepper, thinly sliced
1 poblano, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can black beans, rinsed and drained (I use cuban style black beans from Trader Joe's)
1 avocado, diced
1/4 cup Cojita cheese, crumbled (I didn't use cheese to save calories!)
1/4 cup cilantro plus more for garnish, chopped
Corn tortillas (I also didn't use tortillas!)

Directions:
1. In a bowl, combine chicken, 2 tablespoons lime juice, and 1 tablespoon chili powder; set aside.
2. Heat oil in a large skillet. Add onion, bell pepper, and poblano and saute 5 minutes, stirring occasionally.
3. Add chicken and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
4. In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro, and remaining lime juice and chili powder.
5. Garnish chicken and vegetables with remaining cilantro. Serve with avocado salad and warmed tortillas if desired.

Nutrition:
Chicken Stir Fry:
Total: 584 calories, 27 carbs, 19g fat, 239mg sodium, 82g protein, 7g fiber
Per Serving (1/4 of recipe): 194 calories, 9 carbs, 6g fat, 80mg sodium, 27g protein, 2g fiber

Avocado and Black Bean Salad:
Total: 623 calories, 74 carbs, 32g fat, 1127mg sodium, 22g protein, 32g fiber
Per serving (1/4 of recipe): 156 calories, 19 carbs, 8g fat, 282mg sodium, 6g protein, 8g fiber

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I really liked this recipe! 350 calories for dinner is terrific! I did have a little more than 1/4 of the salad and I also used a little sour cream on the side, which was delicious. But make sure you really rinse the black beans! As you can see I botched that just a little bit. And also I added a small amount of fresh tomato to my salad, which was tasty!