Post by Neversatisfied on May 6, 2007 19:22:25 GMT -5
6 chicken breast halves, boneless, skinless
2 tsp. ground cumin, divided
1 tsp. garlic powder
1 15.5 oz. can black beans, rinsed and drained
1 c. frozen corn
2/3 c. picante sauce
1/2 c. red bell pepper, diced
2 T. fresh cilantro, chopped
Season chicken with 1 teaspoon cumin and garlic powder. Heat non-stick skillet coated with cooking spray. Add chicken and cook over medium heat for 3 to 4 minutes per side. In a separate bowl, combine beans, corn, picante sauce, bell pepper and remaining teaspoon cumin. Spoon mixture over chicken and cook, uncovered, 6 to 7 minutes more at reduced heat, until chicken is cooked through. Remove chicken to platter. Cook bean mixture on high heat another 2 to 3 minutes, stirring frequently. Spread bean mixture over chicken, top with cilantro, serve with extra picante sauce on the side. Serves six.
Calories: 224; Fat: 4g; Carb: 16g; Protein: 31g.
2 tsp. ground cumin, divided
1 tsp. garlic powder
1 15.5 oz. can black beans, rinsed and drained
1 c. frozen corn
2/3 c. picante sauce
1/2 c. red bell pepper, diced
2 T. fresh cilantro, chopped
Season chicken with 1 teaspoon cumin and garlic powder. Heat non-stick skillet coated with cooking spray. Add chicken and cook over medium heat for 3 to 4 minutes per side. In a separate bowl, combine beans, corn, picante sauce, bell pepper and remaining teaspoon cumin. Spoon mixture over chicken and cook, uncovered, 6 to 7 minutes more at reduced heat, until chicken is cooked through. Remove chicken to platter. Cook bean mixture on high heat another 2 to 3 minutes, stirring frequently. Spread bean mixture over chicken, top with cilantro, serve with extra picante sauce on the side. Serves six.
Calories: 224; Fat: 4g; Carb: 16g; Protein: 31g.