Nutrition Facts
  Servings Per Recipe: 6
  Serving Size: 1 serving
Amount Per Serving
  Calories 298.9
  Total Fat 1.9 g
      Saturated Fat 0.5 g
      Polyunsaturated Fat 0.6 g
      Monounsaturated Fat 0.3 g
  Cholesterol 43.9 mg
  Sodium 155.1 mg
  Potassium 724.7 mg
  Total Carbohydrate 40.0 g
      Dietary Fiber 13.0 g
      Sugars 0.0 g
  Protein 30.8 g
  Vitamin A 0.5 %
  Vitamin B-12 4.8 %
  Vitamin B-6 27.0 %
  Vitamin C 1.5 %
  Vitamin D 0.0 %
  Vitamin E 0.5 %
  Calcium 4.9 %
  Copper 17.5 %
  Folate 55.4 %
  Iron 20.6 %
  Magnesium 32.6 %
  Manganese 41.7 %
  Niacin 47.1 %
  Pantothenic Acid     10.4 %
  Phosphorus     36.5 %
  Riboflavin 9.3 %
  Selenium 21.7 %
  Thiamin 28.4 %
  Zinc 15.6 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Black Bean Chicken

View the full Black Bean Chicken Recipe & Instructions
Submitted by: LOSER1231

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Black Bean Chicken

193 calories of Beans, black, (146.33 grams)

92 calories of Chicken Breast (cooked), no skin, (2.67 ounces)

17 calories of Brown Rice, medium grain, (0.08 cup)

5 calories of Arriba Roasted Red Salsa, (2.67 oz)


Nutrition & Calorie Comments  

Love, love, love this. Even my husband likes it and he doesn't like many things that aren't fried and fattening. Submitted by:
KEIANN1
(4/30/13)
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Very tasty! I used homemade salsa and boneless, skinless chicken thighs. I also added a little salt and some Goya Adobo seasoning. The meat fell apart and was super easy to shred. We ate it with flour tortillas and really enjoyed the flavor. Submitted by:
CJGREEGOR
(1/30/13)
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I use white frozen corn rather than rice to cut the carbs a bit. Delicous
Submitted by:
LUVRPUPS
(12/2/12)
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I've made a recipe very similar to this many times and love it. The one I use doesn't have rice added so I was shocked to see it here as that is one of the carbs I have cut out. I do add about 1/4 cup of corn for color. Corn and black beans are a great combo. Submitted by:
1LAZYCOOK
(9/30/12)
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Loved this recipe. Easy to make. Added low sodium chicken stock and cumn for additional moisture and flavor. Submitted by:
RYCKJUNG
(9/29/12)
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I made this tonight. I made half the recipe and added a half of a small can of corn/peppers. I also shredded the chicken up after it had cooked and spread the mixture on a low-carb tortilla. Yummy! :) Submitted by:
SHASHI11962
(9/15/12)
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Looks good, healthy & easy. I might even cut up some of the chicken when it's done & throw it in a salad with some of the rice/bean/salsa mixture for a nice taco salad. I like that there isn't a lot of rice in it compared to the other ingredients, as rice has too many calories. Thanks, Chef Meg! : ) Submitted by:
AMOMENTSNOTICE
(9/3/12)
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My problem with this recipe has always been the salt content. All jarred salsa is extremely high in sodium and a whole jar in the recipe means you are eating a lot of salsa compared to the other ingredients. I have seen versions where you make your own salsa in the crockpot and prefer those. Submitted by:
SKIRNIR
(9/3/12)
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This was really good and so easy to make. I added frozen sweet white corn and waited awhile to add the rice after reading the reviews. I served it in a wheat tortilla with fat free sour cream. My husband loved it. Submitted by:
JOHNST18
(8/11/12)
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Made this for the first time and it was loved by all. I read the feedback from others and decided to add a can of unsalted corn, drain and rinse the beans and add a can of low sodium chicken broth. I cooked it for 8.5 hours. Submitted by:
BBI266
(7/16/12)
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I doubled the recipe and, in place of part of the salsa, used a can of fire-roasted tomatoes and 2 tsp. chopped garlic. Very good. And leftovers made a great burrito and breakfast quesadilla (added pepperjack cheese) -- for days when we can afford the extra calories! Yum. Thanks for a great recipe. Submitted by:
3LITTLEPIGSRWE
(6/25/12)
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This was the best! I made my own salsa to cut down on sodium. My family loved it and all I had to do was add a salad and dinner was ready. Submitted by:
LINDAK25
(6/24/12)
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