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Cindy's Salsa Chicken

 
Cindy's Salsa Chicken
74

Reasonably easy to put together, and it came out quite tasty. A good weeknight meal if you have rice or noodle or bread on the side.

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

25

min

 

Ingredients

1 tablespoon olive oil
3 large garlic cloves
peeled and minced
*
1 ½ cups onions
chopped
1 large sweet red bell peppers
cut into small dice
1 pound chicken breasts
cut up
3 medium tomatoes
peeled, diced
1 head broccoli florets
stems sliced, cut up, steamed
*
16 ounces red kidney beans
drained and rinsed
1 cup salsa
¼ cup cilantro
chopped

Directions

In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and sauté for 3 minutes or until they are softened.

Add the red pepper and sauté 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.

 

* not incl. in nutrient facts

Reviews

8 months

Reasonably easy to put together, and it came out quite tasty. Used yellow bell pepper and black beans that were what I had on hand, and it worked wonderfully well. I think black beans are probably better in a Mexican style dish. A good weeknight meal if you have rice or noodle or bread on the side.

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Comments

Nutrition Facts

Serving Size 471g (16.6 oz)
Amount per Serving
Calories 38219% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 724mg 30%
Total Carbohydrate 11g 11%
Dietary Fiber 12g 47%
Sugars g
Protein 89g
Vitamin A 44% Vitamin C 118%
Calcium 8% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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