Tomato and Black Bean Chicken

SERVES: 6

COOK TIME: 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

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

Test Kitchen Tip

We've got a variety of easy chicken dinners that will fill out your whole weeknight menu in our Low-Carb Chicken Recipes!
For more bold, Mexican-restaurant flavors, try our Beefy Mexican Mac, these juicy Border Burgers, and for a side what works with all of them, these yummy Chili Cheese Squares!
Need Mexican-style snacks or appetizers for your next fiesta? The guests will go crazy for our Marinated Steak Nachos and these must-have Guacamole Deviled Eggs!