Are you getting bored with the same old recipes and flavors? Challenge your taste buds with this sweet and spicy summer recipe. Stop by our Facebook page for additional recipes and inspiration to help keep you on track.
- 1 lbs skinless boneless chicken breasts, cut into 1-inch chunks
- 1/2 teaspoon salt
- 2 teaspoon olive oil
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and minced
- 3 garlic cloves, minced
- 1 (15.5 oz) can pinto beans, rinsed and drained
- 1/2 cup orange juice
- 1/2 teaspoon dried oregano
- 1 cup chopped fresh pineapple
- 2 tablespoons chopped fresh parsley
1.) Sprinkle chicken with 1/4 teaspoon of salt. Heat 1 teaspoon of oil in large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked through, about 5 minutes. Transfer to plate.
2.) Add remaining 1 teaspoon of oil, onion, jalapeno and garlic to skillet. Reduce heat to medium; cook and stir often until onion is softened, about 5 minutes.
3.) Stir in beans, orange juice, oregano and remaining 1/4 teaspoon salt, bring to a boil. Reduce heat and simmer until flavors are blended, about 2 minutes. Return chicken to skillet and cook until heated through, about 1 minute longer. Serve chicken topped with pineapple and parsley.Per serving (1 cup chicken mixture and 1/4 cup pineapple): – 244 Calories – 5 g Total Fat – 1 g Saturated Fat – 0 g Trans Fat – 63 mg Cholesterol – 512