Southwest chicken and beans

This dish is a great substitute for chili.

Nutrition Facts

Serving Size: About 1.5 cups

Calories: 384

Serving size About 1.5 cups

Calories 384

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.

(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

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.