eDiets Dinner Review: Tex-Mex Chicken with Black Beans, Rice, Corn, and Salsa
Overall rating: 3 of 5
Meal Description and Cooking Instructions
The Tex-Mex Chicken dinner entrée came in a 2-compartment plastic tray, with a small salsa-topped chicken breast cutlet and about 1/3 cup rice and beans in one section and approximately 1/3 cup golden, whole kernel corn in the other.
The dieter is to provide fruit and dairy accompaniments for the meal. I decided on a serving of mixed berries for my fruit, and I topped the chicken cutlet with some low-fat mozzarella cheese to serve as the dairy component.
The heating instructions called for the entrée to be microwaved on high for 1 to 1 ½ minutes. Based on my prior experiences, I heated mine for 1 minute 45 seconds since my microwave is a lower-wattage model.
Tex-Mex Chicken with black Beans, Rice, Corn, and Salsa
My General Impressions
The meal was colorful enough on the plate with the red salsa, black beans, red and blue berries, and golden corn kernels, but the salsa looked a bit on the dry side. There wasn’t a lot of it, however; only about one or two tablespoons.
The chicken was spicy with a lot of cilantro flavor, which I happen to like, but I think it was a bit overdone in this dish. The meat was tender enough, but, like the salsa, it was a tad too dry.
I enjoyed the side of rice and beans thoroughly. The flavor of cilantro was present in it, too, though not to the degree it was in the chicken. The rice used in the dish was basmati brown rice, which had a wonderful texture, as did the beans, and the mild, nutty flavor of the basmati brown rice added to the flavor.
The side of corn tasted pretty much like frozen corn tastes when you cook it according to the directions on the package. That’s not to say it was bad. I happen to like frozen corn when fresh corn is out of season. But there wasn’t anything special about it.
Only 40 of this dinner entree’s 250 calories are from fat—exactly 16%. The meal contains 22 grams of protein and 33 grams of total carbohydrates, with 2 grams of fiber and 6 grams of sugar.
It provides 8% of the recommended daily average intake of Vitamin A, 6% of both Vitamin C and iron, and 2% of calcium.
I didn’t sprinkle a full ounce of low-fat mozzarella cheese on the chicken, so even with the milk that was used in this entrée’s preparation, I doubt that I got a full serving of dairy. My mixed berries did represent a full serving of fruit, and the chicken probably provided a full serving of protein. The corn might have constituted a full serving of vegetables.
On a scale of 1 to 5, I rate this meal as a “3.5.” The salsa topping the chicken appeared dried out and did nothing to help the fact that the meat itself was a little dry. The corn was nothing special, as mentioned above, but the savory rice and beans dish saved the meal, with its wonderful taste and texture.
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