This is another easy and healthy recipe we’ve found at The Hispanic Food Network. This one comes from our friends at Taste of Home. Another one of my favorite websites. Mexican food has a reputation for being cooked in lard and not being very healthy. But we’ve found a healthy Mexican recipe we know your going to find high in flavor but not so much on calories. This is a dinner that will leave you with a wonderful after taste not a big belly. Hope you enjoy!
- Prep/Total: 25 min.
- Yield: 4 Servings
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 teaspoons canola oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup salsa
- 2 cups cooked brown rice
- Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170°.
- Slice chicken; serve with rice and bean mixture. Yield: 4 servings.
Cooking for 2:
Nutritional Facts1 chicken breast half with 3/4 cup bean mixture and 1/2 cup rice equals 400 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 670 mg sodium, 52 g carbohydrate, 8 g fiber, 32 g protein.