Santa Fe Chicken

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.

Serves 6.

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

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