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