Black Bean Santa Fe Chicken
- 6 chicken breast halves (boneless, skinless)
- 2 tsp ground cumin, divided
- 1 tsp ground garlic
- 1 canned black beans, rinsed and drained
- 1 cup frozen corn
- ⅔ cup picante sauce or salsa
- ½ cup red bell pepper, diced
- 2 tbsp fresh cilantro, chopped
Season chicken with 1 teaspoon cumin and garlic. Heat skillet with nonstick cooking spray. Add chicken and cook over medium heat for 3 to 4 minutes.
In a separate bowl, combine beans, corn picante sauce, bell pepper, and remaining cumin. Spoon mixture over chicken and cook uncovered for 6 to 7 minutes more at reduced heat. Remove chicken, but leave bean mixture in skillet. Cook beans on high heat for another 2 to 3 minutes, stirring frequently. Spread bean mixture over chicken, top with cilantro, and serve with extra picante sauce on the side. Serve with nonfat flour or corn tortilla or rice.
Serves 6
Calories 224
Carbohydrates 15.8 g
Protein 30.6 g
Fat 3.9 g
