| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
Poultry, Salads |
2 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive or vegetable oil |
| 1 |
c |
Onion, minced |
| 1 |
c |
Green pepper, minced |
| 1 |
tb |
Mild or hot chili pepper |
| 2 |
|
Garlic cloves, minced |
| 7 |
oz |
Boneless, skinless chicken |
|
|
Breasts, diced |
| 1 |
c |
Canned beans, drained |
| 1 |
tb |
Lime juice |
|
|
Fresh cilantro, minced |
| 1 |
|
Medium tomato, chopped |
| 1 |
c |
Torn lettuce |
| 1 |
oz |
Low-fat jack or cheddar |
|
|
Cheese, shredded/grated |
| 2 |
tb |
Chopped olives |
| 2 |
oz |
Low-fat tortilla chips |
INSTRUCTIONS
In skillet, heat oil, add onions, bell and chili
pepper and garlic. Cook over medium heat, stirring
frequently, until onion is soft (2-3 min). Add
chicken, stirring often, until chicken is no longer
pink (2-3 min). Add beans, cilantro, and lime juice.
Simmer on low heat for about 10 min. Remove from heat
and stir in tomato. Serve over lettuce. Sprinkle with
cheese, olives and chips.
425 calories, 12g fat, 25% calories from fat. From
OSU/A&M Wellness
Typed for you by Loren Martin, Cyberealm BBS
Watertown, NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”