Last minute chicken dinner
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 small skinless, boneless chicken breasts (about 10 oz)2 tsp Chili powder 1/2 tsp cumin1/2 tsp Garlic1 dash black pepper1/2 cup chopped onion1/2 cup chopped green pepper1 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 Salsa1/8 tsp salt1/2 tsp sugara couple of shakes of Texas Pete hot sauce
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.
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.
Nutritional Info 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
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