Red Pepper Chicken

Dinner

Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth.

Average Rating: 5

TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 4 servings.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
1 large onion, chopped
Pepper to taste
Hot cooked rice

Instructions

1. Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.

Nutrition Facts

1 chicken breast half: 288 calories, 3g fat (1g saturated fat), 63mg cholesterol, 657mg sodium, 28g carbohydrate (8g sugars, 7g fiber), 30g protein.
Diabetic Exchanges:
3 lean meat, 1-1/2 starch, 1 vegetable.