Modified Chicken Escondido

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Modified Chicken Escondido calories by ingredient
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Number of Servings: 6


    1 lb boneless, skinless chicken breast
    15 oz can black beans, drained
    16 oz jar salsa verde
    15 oz can diced tomatoes
    2 cloves garlic
    2 tbsp olive oil
    2 tbsp italian salad dressing
    1 cup frozen corn


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.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    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

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  • 1 of 1 people found this review helpful
    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

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  • very good, make sure to use mild verde otherwise a little too spicy . I also added fresh salsa - 2/5/11

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  • Easy to make and easy to eat! Thank you. - 3/16/10

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