CHICKEN & BLACK BEANS
Makes six servings.
Per Serving: 164 Cal; 13 g Protein; 6 g Tot Fat; 16 g Carb; 5 g Fiber; 1 g Sugar; 265 mg Sodium
This is soft and wonderful for post-ops to eat. For your family, roll it up in flour tortillas and top with cheese. Place under the broiler until cheese is bubbly. Add a spoonful of sour cream and sprinkle with diced tomatoes or avocados.
2 tablespoons olive oil
2 chicken breasts, diced
1 medium onion, chopped
1 clove garlic, minced
One 14-ounce can diced tomatoes, drained
1/4 cup salsa
1 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon Splenda
One 14-ounce can black beans, drained and rinsed
Shredded cheese, sour cream, olives
In a large saucepan, sauté the chicken, onion, and garlic in the olive oil until chicken is cooked through. Add tomatoes, salsa, cumin, oregano, black pepper, Splenda, and black beans and simmer for 10 to15 minutes until thickened. Serve with cheese, sour cream, and sliced olives.
