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Spicy Cuban Chicken

Source of Recipe

Richard Lee Holbert


List of Ingredients

Low Fat Spicy Cuban Chicken


1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, crushed
1/2 tsp cumin seed
2 cans (15 oz) black beans, rinsed and drained
1 tsp oregano
1/2 tsp ground red pepper
1/2 tsp black pepper, ground
4-3/4 cups cooked rice
1 cup nonfat Italian dressing
1 lb boneless, skinless chicken breasts, cut into .25 in.-thick strips
2 green bell peppers, chopped
1-3/4 lb canned tomatoes, diced
1 tsp cilantro, chopped ( for garnish )



Recipe


Combine dressing, garlic, and red pepper in a glass measure or medium glass bowl.

Place chicken in large glass bowl, pour dressing mixture over chicken, cover and refrigerate 30-60 minutes (or overnight).

Remove chicken from marinade, drain well, discard marinade.

Heat oil in large skillet over medium-high heat until hot.

Add chicken, cook 5-7 minutes, stirring until chicken is slightly brown, spooning off any excess liquid.

Add bell peppers, onion, oregano, pepper, and cumin.

Cook, stirring 4-5 minutes or until vegetables are tender.

Add rice, black beans, and tomatoes.

Cook 2-3 minutes more, or until thoroughly heated.

Garnish with cilantro, serve immediately.


Nutrition Facts :

Calories 520
Total Fat 6.4g
Saturated Fats 1.5g
Mono-unsaturated Fats 2.9g
Poly-unsaturated Fats 1.3g
Cholesterol 65mg
Sodium 1100mg
Total Carbohydrates 78g
Dietary Fiber 13g
Sugar 8.4g
Protein 38g