Modified Chicken Escondido

(2)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 lb boneless, skinless chicken breast15 oz can black beans, drained16 oz jar salsa verde15 oz can diced tomatoes2 cloves garlic2 tbsp olive oil2 tbsp italian salad dressing1 cup frozen corn
Directions
Cut chicken into bite-sized pieces. Cook chicken with olive oil, garlic, and salad dressing. When chicken is completely cooked, add diced tomatoes and corn. Bring to a boil. Add salsa verde and black beans. Simmer 5 minutes or until corn is cooked. Serve over brown rice.
Makes 4 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MISSYJVW.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 288.5
  • Total Fat: 7.2 g
  • Cholesterol: 60.0 mg
  • Sodium: 818.1 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 7.1 g
  • Protein: 28.1 g

Member Reviews
  • JANELLE430
    This is outstanding! The first recipe I tried on the site. I served it over brown rice and will definately make it again! Very satisfying and large yield, nice for lunches during the week. thx! - 1/7/10
  • MOM2BADGER
    I am going to make this for dinner on a night when American Idol is on TV. We will be having friends over for dinner and the show. This sounds quick and not too much fuss - 1/19/10
  • ANNLOOMIS
    very good, make sure to use mild verde otherwise a little too spicy . I also added fresh salsa - 2/5/11
  • UKWOMAN
    Easy to make and easy to eat! Thank you. - 3/16/10