Cindy's salsa chicken

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
3 larges Garlic cloves peeled and minced
1½ cup Chopped onion
1 large Sweet red pepper cut into small dice
1 pounds Chicken breast meat (boneless, skinless) cut into 1-inch chunks
3 mediums Tomatoes; peeled & diced
1 small Head broccoli; stems sliced, flowerets cut into bite-sized pieces, and steamed for 3 minutes
16 ounces Canned pink or kidney beans drained and rinsed
1 cup Medium-hot salsa
¼ cup Chopped cilantro (optional)
\N \N Freshly ground black pepper (to taste)

In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and saute for 3 minutes or until they are softened. Add the red pepper and saute for another 2 minutes.

Add the remaining ingredients and bring the mixture to a boil over medium heat. Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done. Check the seasonings before serving.

Per Serving:

Calories: 305 Protein: 31 grams Carb: 36 grams Sodium: 467 mg Fat: 5 grams (15% of calories) * Adapted from Jane Brody's "Good Food Gourmet" * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias

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