Tuesday, December 10, 2013

Recipe Of The Week - Southwestern Chicken



2 - 15 1/4 oz. cans of corn, drained
15 oz. can black beans, rinsed and drained
16 oz jar of chunky salsa
6 boneless, skinless chicken breast halves
1 cup low fat shredded cheddar cheese

1.  Combine corn, black beans, and 1/2 cup salsa in slow cooker.

2.  Top with cheken.  Pour remaining salsa over chicken.

3.  Cover.  Cook on high 3 - 4 hours or on low for 7 - 8 hours.

4.  Sprinkle with cheese.  Cover 5 minutes for cheese to melt.

*Per Serving
370 calories
6g total fat
43g carbs
7g sugar
39g protein

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