4 skinless, boneless chicken breast halves
1 10-ounce can diced tomatoes with green chile peppers
1 15-ounce can black beans, rinsed and drained
1 8.75-ounce can whole kernel corn, drained
Ground cumin to taste
In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn.
Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 279; Total Fat: 3g; Cholesterol: 68mg; Sodium: 812mg; Carbohydrates: 28g; Fiber: 7g; Protein: 35g
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