Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 307.3
  • Total Fat 2.9 g
  • Saturated Fat 0.8 g
  • Polyunsaturated Fat 0.8 g
  • Monounsaturated Fat 0.5 g
  • Cholesterol 46.9 mg
  • Sodium 146.4 mg
  • Potassium 672.9 mg
  • Total Carbohydrate 40.0 g
  • Dietary Fiber 13.0 g
  • Sugars 0.0 g
  • Protein 30.5 g
  • Vitamin A 0.5 %
  • Vitamin B-12 4.8 %
  • Vitamin B-6 27.2 %
  • Vitamin C 1.5 %
  • Vitamin D 0.0 %
  • Vitamin E 0.5 %
  • Calcium 5.0 %
  • Copper 17.5 %
  • Folate 55.4 %
  • Iron 20.5 %
  • Magnesium 32.7 %
  • Manganese 41.7 %
  • Niacin 47.0 %
  • Pantothenic Acid 10.3 %
  • Phosphorus 36.5 %
  • Riboflavin 9.3 %
  • Selenium 21.8 %
  • Thiamin 28.3 %
  • 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, roasted, (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  

Looking for ways to increase my fiber and I do love chicken. Submitted by:

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I shredded the chicken right in the crock pot and used no salt added black beans. Very, very good! Submitted by:

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sprinkle with lowfat cheese Submitted by:

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I keep looking for a low sodium salsa to try and make this, but just saw that someone used 2 cans of Rotele instead so I think I will try this but might use Fire Roasted tomatoes in place of the salsa and try this tomorrow. Thanks For Sharing Submitted by:

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Wow! Simple and delicious! My kind of recipe. Only used 1 can of black beans (drained and rinsed), 2 would have been to much for me and about 1/2 cup water. I also cooked the rice separately and topped with low fat cheddar cheese. Fantastic! Submitted by:

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Needed a last minute chicken dinner and saw this recipe. Obviously the slow cooker was out of the question, so I cooked the rice separately and made the rest in my frying pan. I seared chicken tenders seasoning with a little salt, cumin and chili powder. Then added the salsa. I simmered it for 10 mi Submitted by:

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I have made this for years. Cooking the breasts whole causes them to be stringy when done. I cut them into 1-inch cubes when raw. I also add whole kernel corn and olives either black or green. It changes the nutrition facts but it is so yummy and filling. Submitted by:

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I loved this. I cooked on low for 10 hours. Used a jar of salsa, - can of no salt diced tomatoes, three thawed chicken breasts and one can black and one can pinto beans. Didn't put rice in. I intended to make rice on the side but it was so good without it that I didn't even miss it. a favorite! Submitted by:

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