Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
6
Low
Nutrition per serving
Calories202.9 kcal (10%)
Total Fat5.6 g (8%)
Carbs16.4 g (6%)
Sugars1.3 g (1%)
Protein20.3 g (41%)
Sodium360.5 mg (18%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 tablespoonolive oil
1 cuponion
chopped, 1 medium onion
1 poundboneless skinless chicken breasts
small, cut into 1/2 strips
1 x 15 ozcan black beans
drained and rinsed
1 x 15 ozcan pinto beans
drained and rinsed
1 x 14.5 ozcan diced tomatoes
1anaheim chili
chopped
1 tablespoongarlic
minced, 3 small cloves
¼ cupcilantro
chopped
¼ teaspoonground black pepper
½ cupshredded sharp reduced fat cheddar cheese
Instructions
Step 1
1. Preheat oven to 350. Coat a 13 by 9 baking dish with cooking spray
Step 2
2. In a large nonstick skillet over medium high, heat warm ½ tablespoon of the oil. Add the onion and garlic, Cook, stirring, for about 5 minutes, or until golden. Transfer to the baking dish
olive oil1 tablespoonStep 3
3. Set the same skillet over high head and warm the remaining oil. Place the chicken in the skillet and cook for about 1 to 3 minutes on each side, or until browned. (chicken will not be cooked)
Step 4
4. In the baking dish, combine the black beans, pinto beans, tomatoes with juice, half of the cilantro, the chile pepper, black pepper, and salt with the onion mixture. Stir to mix. Place the chicken in the pan and spoon the bean mixture on top. Cover with aluminum foil.
Step 5
5. Bake for 35-40 minutes, or until the chicken is no longer pink and the juices run clear. Remove from the oven. Sprinkle with the cheese and the remaining 2 tablespoons of cilantro. Broil 6”from the heat source for about 2 minutes, or until the cheese is bubbly.
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