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Title: Cindy's Salsa Chicken
Categories: Poultry Entree Lowfat
Yield: 4 Servings

1tbOlive oil
3lgGarlic cloves - peeled and minced
1 1/2cChopped onion
1lgSweet red pepper - cut into small dice
1lbChicken breast meat -(boneless, skinless) - cut into 1-inch
3mdTomatoes; peeled & diced
1smHead broccoli; stems sliced, - flowerets cut into - bite-siz
16ozCanned pink or kidney beans - drained and rinsed
1cMedium-hot salsa
1/4cChopped cilantro (optional)
  Freshly ground black pepper -(to taste)

In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and saute for 3 minutes or until they are softened. Add the red pepper and saute for another 2 minutes.

Add the remaining ingredients and bring the mixture to a boil over medium heat. Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done. Check the seasonings before serving.

Per Serving: Calories: 305 Protein: 31 grams Carb: 36 grams Sodium: 467 mg Fat: 5 grams (15% of calories)

* Adapted from Jane Brody's "Good Food Gourmet" * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias

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