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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 360.7
  • Total Fat: 8.8 g
  • Cholesterol: 68.4 mg
  • Sodium: 1,413.6 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 8.1 g
  • Protein: 35.6 g

View full nutritional breakdown of Chicken Escondido Re-Entered calories by ingredient
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Chicken Escondido Re-Entered

Submitted by: VAMANOS

Introduction

Saved recipe from CARPROTH returns wrong information; re-entered. Saved recipe from CARPROTH returns wrong information; re-entered.
Number of Servings: 4

Ingredients

    2 boneless skinless chicken breasts
    15 oz can or 2 cups prepared black beans. Drain if canned.
    2 cups salsa verde (i.e., 1- 16 oz can or equivalent)
    1/3 C sun dried tomatoes
    2 cloves garlic
    2 T olive oil
    2 T balsamic vinegar

Directions

Cut chicken into bite-sized pieces.
Saute tomatoes and garlic in olive oil and vinegar until tender.
Add chicken and cook until done (about 20 minutes)
Add salsa and black beans, simmer 5 more minutes.

Serve over brown rice.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user VAMANOS.






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Member Ratings For This Recipe

  • I added a can of Green Giant Mexicorn and it was great. I think it would be great without the chicken, too, and I will serve it as a side dish without chicken. Great recipe! - 7/10/11

    Reply from VAMANOS (7/10/11)
    Glad you liked it! I take no credit for it whatsoever, just needed to re-enter it to track when I made it, as it kept entering a totally different recipe and calories to my tracker whenever I selected it from my saved favorite recipes. Thanks for the Mexicorn idea, DH will like that even better!


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