MEXICAN CHICKEN AND BEANS

1 Pound chicken breast strips for stir-fry
1 Package (1.25 oz) taco seasoning mix
1 Can (15 oz) black or pinto beans, drained, rinsed
1 Can (11 oz) Mexicorn (whole kernel corn with red and green peppers, undrained)
¼ Cup water
4 Tortillas, if desired

Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

Serving size: ¼ of skillet
Calories: 340
Fat: 5 g
Cholesterol: 70 mg
Carbohydrate: 48 g
Protein: 37 g
Sodium: 830 mg

TIP: If you can’t find chicken strips, just get regular chicken breasts or thighs and cut it in strips yourself.



 


 

The material on this website is provided for informational and educational purposes only,
and is not to be used for medical advice, diagnosis or treatment.  Experts suggest to consult
with a physician before starting any weight loss or exercise program.

Copyright  ©   2007     FitwithAndrea.com     All rights reserved.

 

Website Design by Eclipse Website Design