Ingredients

1 Tbsp. olive oil
3 large garlic cloves, peeled and minced
1-1/2 C. chopped onion
1 large sweet red pepper, cut into small dice
1 lb. chicken breast meat, boneless, skinless, cut into 1-inch chunks
3 medium tomatoes; peeled and diced
1 small head broccoli; stems sliced, flowerets cut into bite-sized pieces, and steamed for 3
minutes
16-oz. canned pink or kidney beans drained and rinsed
1 C. medium-hot salsa
1/4 C. chopped cilantro (optional)
freshly ground black pepper (to taste)

Cooking Instructions

In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and Saute for 3 minutes or until they are softened. Add the red pepper and Saute for another 2 minutes. Add the remaining ingredients and bring the mixture to a boil over medium heat. Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done. Check the seasonings before serving.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: