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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 210.1
  • Total Fat: 1.7 g
  • Cholesterol: 32.9 mg
  • Sodium: 343.0 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 8.5 g
  • Protein: 20.6 g

View full nutritional breakdown of Last minute chicken dinner calories by ingredient
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Last minute chicken dinner

Submitted by: FROGGY1013

Introduction

I had three small chicken breast halves that I needed to use up so I threw this together. The sodium should be a little lower, I drained and rinsed the kidney beans before I added them I had three small chicken breast halves that I needed to use up so I threw this together. The sodium should be a little lower, I drained and rinsed the kidney beans before I added them
Number of Servings: 5

Ingredients

    3 small skinless, boneless chicken breasts (about 10 oz)
    2 tsp Chili powder
    1/2 tsp cumin
    1/2 tsp Garlic
    1 dash black pepper
    1/2 cup chopped onion
    1/2 cup chopped green pepper
    1 can GV Diced Tomatoes/No Salt Added
    1 can GV no salt added corn
    1 can Light Red Kidney Beans
    2 tbsp. Old El Paso Fresh Mexican Style Salsa
    1/8 tsp salt
    1/2 tsp sugar
    a couple of shakes of Texas Pete hot sauce



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Directions

Cut chicken into chunks
spray olive oil pam into frying pan
saute chicken over medium heat, add chili powder, cumin and garlic as the chicken cooks.
Chop onions and pepper and add to chicken
Saute for about 5 minutes and then add diced tomatoes with juice.
Sprinkle sugar over tomatoes and stir.
Drain and rinse kidney beans and add to mixture
Drain and add corn
Add salsa, hot sauce and salt
simmer over low to medium heat for another 20 minutes
Makes 5 one cup servings
I served it over rice

Number of Servings: 5

Recipe submitted by SparkPeople user FROGGY1013.






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