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Menu

Southwest chicken and beans

Updated: 2024-07-09


This dish is a great substitute for chili.


Serves 4
  • 1 lb boneless, skinless chicken breast, diced
  • 1 package reduced-sodium taco seasoning mix
  • 1 15-ounce can unsalted black beans, rinsed under running water and drained
  • 1 1/2 cups frozen corn
  • 3/4 cup fresh or frozen pepper stir-fry vegetables (onions and green, red and yellow peppers), chopped
  • 3/4 cup water
  • 3/4 cup reduced-fat shredded cheddar cheese

Spray a 10-inch skillet with cooking spray. Add the chicken to the skillet.

Cook over medium-high heat for 2 minutes, stirring from time to time.

Add the seasoning mix, beans, corn, stir-fry mix and water.

Cook over medium-high heat for 8 to 10 minutes. Stir often, until the sauce is slightly thickened and the chicken is no longer pink.

Top with cheese and serve.

Nutritional analysis per serving

Calories: 384

Total carbohydrate: 38 g

Cholesterol:

Dietary fiber:

Monounsaturated fat:

Protein: 39 g

Saturated fat:

Serving size: About 1.5 cups

Sodium:

Total fat: 8 g