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Title: Cindy's Salsa Chicken
Categories: Poultry Entree Lowfat
Yield: 4 Servings
| 1 | tb | Olive oil |
| 3 | lg | Garlic cloves - peeled and minced |
| 1 1/2 | c | Chopped onion |
| 1 | lg | Sweet red pepper - cut into small dice |
| 1 | lb | Chicken breast meat -(boneless, skinless) - cut into 1-inch |
| 3 | md | Tomatoes; peeled & diced |
| 1 | sm | Head broccoli; stems sliced, - flowerets cut into - bite-siz |
| 16 | oz | Canned pink or kidney beans - drained and rinsed |
| 1 | c | Medium-hot salsa |
| 1/4 | c | Chopped cilantro (optional) |
| Freshly ground black pepper -(to taste) |
In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and saute for 3 minutes or until they are softened. Add the red pepper and saute for another 2 minutes.
Add the remaining ingredients and bring the mixture to a boil over medium heat. Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done. Check the seasonings before serving.
Per Serving: Calories: 305 Protein: 31 grams Carb: 36 grams Sodium: 467 mg Fat: 5 grams (15% of calories)
* Adapted from Jane Brody's "Good Food Gourmet" * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias
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