Mexican Salsa Chicken
3 boneless/skinless chicken breasts
1 19 oz can Diced Tomatoes
1 15 oz can Black Beans
4 stalks Celery
1 cup Salsa or Salsa Verde
1 pkt Taco Seasoning - reduced salt
2 Green Bell Peppers
1 sm can Sliced Black Olives
Sauce may taste quite spicy when cooking, but the heat is very significantly reduced when served over rice - my 5 year old who can't tolerate even the mildest heat had no problem with it, despite the sauce being extremely spicy while cooking!
Can also be made in the crockpot! Layer tomatoes, UNCUT chicken, taco seasoning, vegetables and salsa in the crockpot, cook on low 6-8 hours. Shred chicken before serving.
Chop green peppers & celery into 1/2" pieces, set aside.
Dice chicken into 1/2" pieces, chop onion.
Sautee chicken and onions in a large frying pan or wok until no longer pink and onions are translucent.
Add tomatoes, salsa, taco seasoning, black beans and vegetables. Cook over med-high heat until reduced to desired consistency.
Serve over rice with shredded cheese and black olives added to taste.
Serving Size: 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user TIGEREYESS.