Southwestern Chicken & Black Beans

4 4-oz. chicken breasts, no skin
1 small sized onion, minced
1 small sized red bell pepper, diced 1/4 inch
4 medium cloves garlic pressed
1 TBS + 1/2 cup chicken or vegetable broth
2 cups or 15 oz can black beans (BPA free), drained and rinsed
1-1/2; TBS red chili powder
about 2 cups shredded romaine lettuce, outer leaves discarded
1 medium avocado, cut into cubes

Sauce:
2 TBS fresh chopped cilantro
1 TBS fresh chopped basil
3 TBS fresh lemon juice
3 TBS olive oil
1 TBS chopped sunflower seeds
salt and pepper to taste

Season chicken with a little salt and pepper. Set aside while you chop and saute vegetables.
Mince onions and press garlic and let sit for at least 5 minutes to enhance their hidden health benefits.
Heat 1 TBS broth in a 10-12 inch stainless steel skillet. When broth begins to steam add onion, bell pepper and garlic and sauté on medium heat for about 5 minutes stirring frequently.
Add 1/2 cup broth, drained beans, and red chili powder. Cook for another 10 minutes. Season with salt and pepper to taste.
While beans are cooking, preheat grill.
In a bowl mix together cilantro, basil, lemon juice, olive oil, sunflower seeds, salt and pepper.
Grill chicken breasts. Serve chicken on a bed of lettuce topped with beans. Add avocado chunks, and top with cilantro dressing. Serves 4



Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user JANE_S.