Taste the Rainbow
These colorful ingredients contain lutein (eye health) lycopene (heart health) and flavonoids (anti-inflammatory).
About the Chef
IFBB Pro League bodybuilder Carlo Filippone is the CEO of Elite Lifestyle Cuisine. elitelifestylecuisine.com.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 6 oz skinless chicken breasts</li>
<li>1tbsp extra- virgin olive oil</li>
<li>1/2 tsp cumin</li>
<li>2 pinches sea salt and black pepper</li>
<li>2 tbsp red onion, chopped</li>
<li>1/4 cup corn kernels, drained</li>
<li>1/4 cup black beans, drained</li>
<li>1/4 cup yellow peppers, chopped</li>
<li>1/4 cup green peppers, chopped</li>
<li>1/4 cup red peppers, chopped</li>
<li>2 tsp fresh cilantro, chopped</li>
<li>2 juice from limes</li>
<li>1 tbsp extra-virgin olive oil</li>
<li>2 pinches sea salt and black pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat grill to medium-high.</li>
<li>Pour olive oil on chicken. Mix cumin, salt, and pepper, then rub on chicken. Cook on each side for 4–5 minutes, or until cooked through.</li>
<li>Put the remaining two pieces of foil over the ingredients and tenderloins, and fold all the edges tightly to seal the ingredients in the foil wrap.</li>
<li>In a mixing bowl, combine remaining ingredients.</li>
<li>Remove from the foil and place the venison on a dish and top with root vegetables.</li>
<li>Place chicken on a plate and top with Mexicana mixture.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print