Santa Fe ChickenPosted: June 3, 2008
Santa Fe Chicken
6 boneless, skinless chicken breast halves (about 4 oz each)
2 tsp. ground cumin, divided
1 tsp. garlic salt
1 Tbsp. canola oil
1 cup canned black beans, rinsed and drained
1 cup frozen whole kernel corn
2/3 cup picante sauce
1/2 cup diced red bell pepper
2-4 Tbsp. chopped cilantro
1. Season chicken with 1 tsp. cumin and the garlic salt. Heat oil in skillet; add chicken, and cook over medium heat until browned, 3-4 minutes on each side.
2. Combine beans, corn, picante sauce, bell pepper, and remaining 1 teaspoon cumin; add to skillet, spooning some of the mixture over the chicken. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, 10-15 minutes.
3. Arrange chicken on platter, spooning bean mixture over; sprinkle with cilantro.
Per serving: Cal 239, % from fat 23, fat 6.2, sat fat 1.1, chol 73, sodium 602, protein 30.6, carbs 15.8
From 1001 Low-Fat Recipes