Quick Chicken Salsa Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
8 oz skinless boneless chicken breast1 cup of green bell pepper chopped2 cups Hanover Latino Frozen Vegetable Blend1 cup of onion, chopped2 cups salsa1 bouillon cube1/2 water
Spray large pan with PAM cooking spray. Sautee chicken breasts 4 minutes each side, browning slightly; add 1/2 cup of water and bouillon to pan, cover pan and simmer on low until cooked; shred fully cooked chicken and return to pan; add chopped green peppers and Hanover Latino Frozen Vegetable blend, and simmer in covered pan over veggies are cooked through; add salsa ; cover and simmer until heated through. Salt and pepper to taste. NOTES: 1) I like to serve this dish over a bed of shredded romaine lettuce which I've topped with steaming hot brown rice (see the Quick Brown Rice recipe) or couscous; 2) Top with a sprinkling of shredded cheddar cheese and/or sour cream if you're so inspired.
Number of Servings: 3
Recipe submitted by SparkPeople user SHEEPTHRILLS.
Number of Servings: 3
Recipe submitted by SparkPeople user SHEEPTHRILLS.
Nutritional Info Amount Per Serving
- Calories: 234.5
- Total Fat: 1.2 g
- Cholesterol: 43.3 mg
- Sodium: 968.7 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 3.3 g
- Protein: 17.9 g