Cindy's Salsa Chicken

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Garlic cloves - - peeled and minced (large)
1 1/2 cups	93g / 3.3oz	Chopped onion
1 cup	237ml	Sweet red pepper - - cut into small (large) dic
1 lb	454g / 16oz	Chicken breast meat - -(boneless, skinless
		Cut into 1-inch chunks
3		Tomatoes - peeled and diced (medium)
1		Broccoli; stems sliced - - flowerets cut into
		Bite-sized pieces - - and steamed for 3
16 oz	454g	Canned pink or kidney beans - - drained and rinsed
1 cup	237ml	Medium-hot salsa
1/4 cup	4g / 0.1oz	Chopped cilantro - (optional)
		Freshly ground black pepper - -(to taste)

Recipe Instructions

In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and saute for 3 minutes or until they are softened. Add the red pepper and saute for another 2 minutes.

Add the remaining ingredients and bring the mixture to a boil over medium heat. Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done. Check the seasonings before serving.

* Adapted from Jane Brody's "Good Food Gourmet" * Published in: Nutrition Action Healthletter (CSPI) *

Source:
Mrs. Sidney P. Davis, Jr.

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