Mexi Skillet    

Mexi Skillet

Submitted by The Sensible Cook
AVERAGE RATING: 4 votes / 4.5 Stars
 

 

2 boneless, skinless chicken breast halves

3 potatoes, cubed into 1 inch pieces

1 green pepper, cut into bite sized pieces

1 red pepper, cut into bite sized pieces

1 jar (16 oz) salsa

1 can (15 oz) corn, drained

1 can (15 oz) black beans, rinsed and drained

 

Cook chicken via any method of your choice. Cut into bite sized pieces and set aside.

 

Boil the potatoes in water for 10 minutes or until almost tender. Meanwhile, in a large skillet, sauté the peppers for 1-2 minutes. Stir in the salsa, corn, beans, and chicken. Cover and cook for 5 minutes. Gently stir in potatoes.

Cover and cook another 2-3 minutes or until potatoes are tender.

4 servings, each serving has 442 calories, 3g fat, 68g carbohydrate, 40g protein, 12g fiber