Salsa Chicken
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 sauté for 3 minutes or until they are softened. Add the red pepper and sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)