Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Toss a green salad while the chicken cooks, then serve it with rice for a complete meal. To save time, use drained canned pineapple tidbits in place of fresh fruit.

Recipe by Cooking Light March 2005


Recipe Summary test

4 servings (serving size: 1 chicken breast half, 1/2 cup bean mixture, and 1 tablespoon cilantro)


Ingredient Checklist


Instructions Checklist
  • Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated. Keep warm.

  • Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.

Nutrition Facts

293 calories; calories from fat 8%; fat 2.7g; saturated fat 0.6g; mono fat 0.5g; poly fat 0.5g; protein 45.2g; carbohydrates 22.4g; fiber 6.2g; cholesterol 99mg; iron 2.9mg; sodium 632mg; calcium 57mg.