Tomato and Black Bean Chicken


Tomato and Black Bean Chicken

EDR Tomato and Black Bean Chicken
20 Min

Bring that Mexican restaurant-flavor right to your own kitchen! Our Tomato and Black Bean Chicken recipe is full of bold, south-of-the-border flavors, and it's made for a diabetes diet! It's a one-skillet favorite that will satisfy the heartiest of appetites! With a dinner like this one, ya know, an easy chicken recipe that whips up in no time and makes clean up a breeze, you just can't go wrong! 

What You'll Need

  • 1 pouch boneless, skinless chicken breast halves (about 4) cut into 3/4-inch strips
  • 1 (14-1/2-ounce) can reduced sodium stewed tomatoes, coarsely chopped
  • 1/4 cup salsa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup water
  • 1 cup instant brown rice
  • 2 low-sodium chicken bouillon cubes

What to Do

  1. Coat a large skillet with cooking spray and heat over medium-high heat.
  2. Add chicken and cook 5 to 7 minutes or until browned.
  3. Add remaining ingredients then bring to a boil. Reduce heat to low, cover, and simmer 10 minutes.
  4. Remove from heat and let stand 5 minutes before serving.

Test Kitchen Tip

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 319
  • Calories from Fat 34
  • Total Fat 3.8g 6 %
  • Saturated Fat 1.0g 5 %
  • Trans Fat 0.0g 0 %
  • Protein 30g 61 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 64mg 21 %
  • Sodium 316mg 13 %
  • Total Carbohydrates 39g 13 %
  • Dietary Fiber 5.3g 21 %
  • Sugars 5.0g 0 %

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Looking forward to giving this a try!

IF you substitute black or red rice the recipe will be more nutritious (white and brown rice are empty calories compared to white and brown) -)

Yum, sounds great!


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