SOUTHWESTERN CHICKEN & BLACK BEAN SKILLET
1 TSP CUMIN
1 TSP GROUND CHILI POWDER
4 BONELESS (4 OZ) CHICKEN BREAST HALVES*
2-3 TSP OLIVE OR CANOLA OIL
1 C. CHOPPED YELLOW ONION
1 RED BELL PEPPER, CHOPPED
1 CAN (15 OZ) BLACK BEANS, RINSED AND DRAINED
1/2 C CHUNKY SALSA
1/4 C CHOPPED CILANTRO, OPTIONAL
How to Make:
Combine cumin and chili powder and sprinkle over chicken.
Spray non stick skillet with cooking spray; add 2-3 tsp oil and heat.
Brown chicken on each side approximately 4-5 minutes each; transfer to a plate.
Add onion and bell pepper, cook 2-3 minutes, stirring occasionally.
Add beans and salsa, mix well.
Place chicken over bean mixture. Cover.
Cook 5 min or until chicken is cooked.
Top with cilantro.
* May substitute with 1 pound of shrimp.
NUTRITION Yield: 4 servings (1 serving; 1 breast and ¾ c beans). Per serving: 270 Calories, 5 g Fat, 22 g Carb, 7 g Fiber, 287 mg Sodium.