Southwest chicken and beans
Nutrition Facts
Serving Size About 1.5 cups
Calories 384
| Amount Per Serving | ||
| Monounsaturated fat | 1 g | |
|---|---|---|
| Saturated fat | 3.5 g | |
| Total fat | 8 g | |
| Sodium | 762 mg | |
| Cholesterol | 98 mg | |
| Dietary fiber | 9 g | |
| Protein | 39 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This dish is a great substitute for chili.
Ingredients
(Serves 4)- 1 lb boneless, skinless chicken breast, diced
- 1 package reduced-sodium taco seasoning mix
- 1 15-ounce can unsalted black beans, rinsed under running water and drained
- 1 1/2 cups frozen corn
- 3/4 cup fresh or frozen pepper stir-fry vegetables (onions and green, red and yellow peppers), chopped
- 3/4 cup water
- 3/4 cup reduced-fat shredded cheddar cheese
Directions
Spray a 10-inch skillet with cooking spray. Add the chicken to the skillet.
Cook over medium-high heat for 2 minutes, stirring from time to time.
Add the seasoning mix, beans, corn, stir-fry mix and water.
Cook over medium-high heat for 8 to 10 minutes. Stir often, until the sauce is slightly thickened and the chicken is no longer pink.
Top with cheese and serve.
Last Updated: July 9th, 2024