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Low fat desert recipe

Yield: 4

Cindy's Salsa Chicken ingredients
1 tbsp. olive oil

3 large garlic cloves

-- peeled and minced

1 1/2 cup Chopped onion

1 large Sweet red pepper

- cut in small dice

1 lb chicken breast meat

--(boneless, skinless) cut into 1-inch chunks

3 med Tomatoes; peeled & diced

1 small Head broccoli; stems sliced, flowerets cut into bite-sized pieces, and steamed for 3 minutes

16 oz. Canned pink or kidney beans drained and rinsed

1 cup Medium-hot salsa

1/4 cup Chopped cilantro (optional)

Freshly ground black pepper

-to taste

How to Prepare Cindy's Salsa Chicken
1. 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.

2. Add the red pepper and saute for another 2 minutes.

3. Add the remaining ingredients and bring the mixture to a boil over medium heat.

4. Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done.

5. Check the seasonings before serving.

6. Per Serving: Calories: 305 Protein: 31 grams Carb: 36 grams Sodium: 467 mg Fat: 5 grams (15% of calories) *

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