INGREDIENTS
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3 tablespoons canola oil
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4 boneless skinless chicken breast, rinsed and patted dry
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Salt and pepper
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2 (16-ounce) cans pinto beans, undrained (recommended: Bush's)
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2 (10-ounce) cans Mexican diced tomatoes (recommended: Ro'Tel)
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1 tablespoon low-sodium fajita seasoning (recommended: The Spice Hunter)