An Easy One-Dish Dinner

twohealthykitchens.com

Eddi Bouchard

1 (16-ounce) jar of your favorite thick and chunky salsa (see note)

1 (15-ounce) can black beans, rinsed and drained

1 (14.5-ounce) can fat-free, reduced-sodium chicken broth

1 red pepper, cut into strips (to equal about 1½ cups)

1 green pepper, cut into strips (to equal about 1½ cups)

½ of a large sweet onion, cut into strips (to equal about 1¾ to 2 cups)

1 pound chicken breasts, cut into strips, or 1 pound chicken tenders (see note)

1 tablespoon olive oil

3 teaspoons chili powder

2½ teaspoons ground cumin

2 teaspoons garlic powder

1½ teaspoons kosher salt

optional toppings for serving: shredded reduced-fat cheese, shredded lettuce, reduced-fat sour cream, avocados or guacamole, chopped cilantro or green onions, hot sauce such as Tapatío

Note: Ingredients may have been altered from the original.

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