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


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

About this Recipe

Course/Dish: Chicken