• Cooking Time: 15
  • Servings:
  • Preparation Time:


Added benefit: very low in fat and cholesterol.

Served with rice, pasta, or baked potatoes, this dish makes a full meal.


  • 3 tablespoons chicken broth
  • 4 large garlic cloves, chopped
  • 1 1/2 cups chopped onion
  • 2 cups chopped broccoli florets and stems
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 pound boneless and skinless chicken breasts, cut into 1 inch chunks
  • 6 plum tomatoes, peeled and diced
  • 16 ounces drained canned kidney beans
  • 1 cup salsa
  • 1/4 cup chopped fresh cilantro
  • salt
  • freshly ground black pepper


  • Heat a large skillet or Dutch oven over medium high heat.
  • Add the broth, garlic, onion, and broccoli and saute for 3 minutes, or until the onion is soft.
  • Add the bell peppers and saute for 2 more minutes.
  • Add the remaining ingredients and cook the mixture over medium heat until it comes to a boil.
  • Cover the pot and reduce the heat to a simmer.
  • Cook for 5-8 minutes, or until the chicken is thoroughly cooked.
  • Taste the mixture and add additional salt and pepper if desired.
  • Approximate time: 15 minutes.

Categories: Main Dish  Poultry  Stove 
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