Recipes

Salsa Chicken

jamie
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Added benefit: very low in fat and cholesterol. Served with rice, pasta, or baked potatoes, this dish makes a full meal.

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• Cooking Time: 15
• 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.