Chicken with beans and vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.2
  • Total Fat: 2.6 g
  • Cholesterol: 43.0 mg
  • Sodium: 443.1 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 8.0 g
  • Protein: 16.4 g

View full nutritional breakdown of Chicken with beans and vegetables calories by ingredient
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Colorful healthy mix of vegetables sauteed with chicken Colorful healthy mix of vegetables sauteed with chicken
Number of Servings: 8


    1 package boneless skinless chicken thighs (usually about 1.5 pounds, 5-6 thighs in a package)
    1 large onion, chopped
    1 cup chopped green bell pepper (or a mix of red and green - I use frozen)
    1 15 oz can pinto beans, drained & rinsed
    1 small can yellow sweet whole corn kernels (8 oz can), drained & rinsed
    1 jar salsa (used black bean & corn salsa)
    1 10-oz box of frozen chopped kale (yields about 1 cup cooked kale)


Chop onion and add to non-stick skillet on medium heat.
Chop chicken thighs into bite-size pieces and add to skillet.
When the chicken is cooked, add the peppers and cover the pan to allow peppers to steam through until soft.
Thaw the frozen chopped kale in microwave, add to skillet.
Drain the beans and the corn, rinse, add to skillet.
After all is heated through, add the salsa. Continue heating until heated through.

I serve this dish with steamed mixed vegetables (broccoli, carrots, zucchini, summer squash, cauliflower) and cooked quinoa.

This makes 8 servings of about 1 cup. I usually portion the leftovers and pair with leftover quinoa, and freeze in individual serving containers.

Number of Servings: 8

Recipe submitted by SparkPeople user ANNEROUSSEAU.

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