Chicken Escondido Re-Entered

Name: Chicken Escondido Re-Entered Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

(2)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 boneless skinless chicken breasts15 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 tomatoes2 cloves garlic2 T olive oil2 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.

Servings Per Recipe: 4

Nutritional Info 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

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Member Reviews

AFAYE41
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!