Chicken with Warm Bean Salsa
2
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
If you can't find Mexican-style stewed tomatoes, use plain stewed tomatoes with a dash of hot pepper sauce or a spoonful of chopped green chiles.
Ingredients
Uncooked boneless skinless chicken breast
¾ pound(s), four 3 oz pieces cut 1/4-inch thick
Dried oregano
½ tsp(s), crumbled
Table salt
¼ tsp(s)
Low fat cheddar or colby cheese
6 oz, (3/4 cup), sharp, shredded
Canned stewed tomatoes
14½ oz, Mexican-style
Cooked black beans
15 oz, rinsed and drained if canned
Black pepper
⅛ pinch(es)
Cilantro
2 tbsp(s), chopped
Instructions
1
Spray a large nonstick skillet with cooking spray and heat.
2
Sauté chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt and pepper. Turn over and sauté until chicken is cooked through, about 3 minutes longer. Sprinkle with all but 1 tablespoon of cheese.
3
Meanwhile, in a small saucepan, bring tomatoes and beans to a boil.
4
Serve chicken, topped with black bean salsa, remaining 1 tablespoon of cheese and cilantro.
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