San Antonio Chicken with Picante Black Bean Sauce

40 minutes Prep: 10 minutes Cook: 25 minutes

244 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

6	each	chicken breast halves, boneless and skinless	boned and skinned
2	teaspoons	cumin	ground
1	teaspoon	garlic salt
1	tablespoon	vegetable oil
1	cup	black beans	canned, rinsed, and drained
1	can	corn kernels, canned	drained
2/3	cup	pace picante sauce
1/2	cup	sweet red bell pepper	diced
2	tablespoons	cilantro	chopped

Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt.

Heat oil in 12 inch skillet over medium-high heat. Add chicken, cook 3 minutes.

In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining 1 teaspoon cumin.

Turn chicken, spoon bean mixture evenly over chicken.

Reduce heat to medium; cook uncovered 6-7 minutes or until chicken is cooked through.

Push bean mixture off chicken into skillet.

Transfer chicken to serving platter, using a slotted spoon; keep warm.

Cook bean mixture over high heat 2-3 minutes or until thickened, stirring frequently; spoon over chicken.

Sprinkle with cilantro and serve with additional Pace Picante Sauce.

Add your comment

Serving Size 180g

Amount per Serving

Calories 244 22% of calories from fat