• Serves
    4
  • 392
    Calories

Dietician's Tip: This is a great alternative to traditional chili.

Ingredients

  • 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 chicken to the skillet; cook over medium-high heat for 2 minutes. Stir occasionally.

Add the seasoning mix, beans, corn, stir-fry mix and water. Cook over medium-high heat for 8 to 10 minutes. Stir frequently until the sauce is slightly thickened and the chicken is no longer pink.

Top with cheese and serve.

Nutritional analysis per serving

Serving size: About 1.5 cups

  • Calories 392
  • Cholesterol 98 mg
  • Monounsaturated fat 1 g
  • Saturated fat 4 g
  • Sodium 750 mg
  • Total carbohydrate 40 g
  • Dietary fiber 10 g
  • Protein 40 g
  • Serving size About 1.5 cups
  • Total fat 8 g
  • Meats, poultry and fish 3
  • Nuts, seeds and dry beans 1
  • Vegetables 1
  • Carbohydrates 2
  • Protein and dairy 2
  • Vegetables 1
  • Meat and meat substitutes 4
  • Nonstarchy vegetables 1
  • Starches 2
Last Updated: 06-04-2015
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