CORRECTION: Low Carb Cuban Style Chicken

Discussion in 'Food and nutrition' started by Buena K. Kaylor, Feb 7, 2004.

  1. Correction: Add the beans and tomatoes when returning chicken to pan.

    Low Carb Cuban Style Chicken

    This originally was to be served on rice.but we eat it on a bed of lettuce and it is delicious,like
    a big taco salad! And easy too!

    2 boneless skinless chicken breasts 1 can diced tomatoes with jalapenos
    1/3 cup onion, diced 1 can black beans, rinsed and drained.
    2/2 cup frozen corn (optional)
    3/3 cup green pepper diced 1 clove garlic, minced 1 teaspoon cumin salt and pepper to taste

    Spray skillet with olive oil or other non-stick cooking spray. Saute chicken about 3 minutes on each
    side. Remove from pan and set aside. Saute onion, garlic and green pepper in pan drippings until
    onion is tender. Return chicken to pan. Add tomatoes and black beans. Cover and simmer about 20
    minutes. Remove lid and simmer about 10 minutes more, stirring occasionally, until chicken is cooked
    through. Serve over a bed of lettuce (as much as you want!). Top with a little low fat cheddar
    cheese and dollop of low fat sour cream.

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