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Photo of Chicken with Warm Bean Salsa by WW

Chicken with Warm Bean Salsa

2
Points® value
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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