Chicken Monterey

Lynnda Cloutier


This is a twist on Mexican chicken, with healthy black beans and corn.


★★★★★ 1 vote



  • ·
    1 can black beans
  • ·
    1 tbsp. vegetable oil
  • ·
    1 lb. skinless boneless chicken breast halves
  • ·
    1/2 tsp. chili powder
  • ·
    1 can corn, drained, 11 oz
  • ·
    1/2 cup kechup
  • ·
    1 large tomato, chopped

How to Make Chicken Monterey


  1. Drain beans, reserving 1/2 cup liquid; set beans and liquid aside.
  2. Heat oil in large pan over medium heat. Add chicken and cook til lightly browned
  3. Stir in chili powder.
  4. Add reserved beans and liquid, corn and ketchup. Simmer, covered for 5 to 7 minutes stirring occasionally.
  5. Top each serving with chopped tomato. Makes 4 servings.

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About Chicken Monterey

Course/Dish: Chicken

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