Chicken, Cucumber, Black Bean and Rice Skillet
- Number of Servings: 8
Ingredients
3 boneless, skinless chicken breasts1 tablespoon Canola Oil3 cucumbers, chopped1/2 cup diced green bell pepper1 can (15 oz) Black Beans, drained, rinsed1 can (14.5 oz) Diced Tomatoes with Garlic, undrained3/4 cup water2 cups cooked brown rice1/4 cup shredded Cheddar and Monterey Jack cheese blend
1. Cut chicken into bite size pieces. Add chicken and salsa to a skillet and cook over medium-high heat.
2. Prepare rice according to directions.
1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice and chicken; stir well. Sprinkle with cheese.
Serving Size: makes 8 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLAUGEL.
2. Prepare rice according to directions.
1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice and chicken; stir well. Sprinkle with cheese.
Serving Size: makes 8 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLAUGEL.
Nutritional Info Amount Per Serving
- Calories: 191.0
- Total Fat: 3.9 g
- Cholesterol: 18.6 mg
- Sodium: 146.7 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 6.0 g
- Protein: 12.6 g
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