1 lb boneless, skinless chicken breast 15 oz can black beans, drained 16 oz jar salsa verde 15 oz can diced tomatoes 2 cloves garlic 2 tbsp olive oil 2 tbsp italian salad dressing 1 cup frozen corn
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Cut chicken into bite-sized pieces. Cook chicken with olive oil, garlic, and salad dressing. When chicken is completely cooked, add diced tomatoes and corn. Bring to a boil. Add salsa verde and black beans. Simmer 5 minutes or until corn is cooked. Serve over brown rice. Makes 4 servings.
This is outstanding! The first recipe I tried on the site. I served it over brown rice and will definately make it again! Very satisfying and large yield, nice for lunches during the week. thx!