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30 minutes
Prep: 10 minutes
Cook: 20 minutes
508 calories per serving view nutrition facts
2 servings
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| 2 | teaspoons | olive oil | |
| 1 | cup | onion | minced |
| 1 | cup | green bell pepper | |
| 1 | tablespoon | hot chili peppers | |
| 2 | each | garlic cloves | minced |
| 7 | ounces | chicken breast halves, boneless and skinless | diced |
| 1 | cup | beans | canned, drained |
| 1 | tablespoon | lime juice | |
| 1 | x | cilantro | fresh, minced |
| 1 | medium | tomato | chopped |
| 1 | cup | lettuce | torn |
| 1 | ounce | cheddar cheese | low-fat, grated |
| 2 | tablespoons | olives | chopped |
| 2 | ounces | tortilla chips | low-fat |
In skillet, heat oil, add onions, bell and chili pepper and garlic.
Cook over medium heat, stirring frequently, until onion is soft (2-3 minutes).
Add chicken, stirring often, until chicken is no longer pink (2-3 minutes).
Add beans, cilantro, and lime juice.
Simmer on low heat for about 10 minutes.
Remove from heat and stir in tomato.
Serve over lettuce.
Sprinkle with cheese, olives and chips.
| % Daily Value* | |
| Total Fat 18.0g | 27% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 740mg | 31% |
| Total Carbohydrate 61.0g | 20% |
| Dietary Fiber 12.0g | 48% |
| Sugars 7.0g | |
| Protein 32.0g | 63% |
| Vitamin A | 18% | Vitamin C | 141% | |
| Calcium | 22% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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