Chicken Escondido

Ingredients

1 lb chicken breasts, boneless & skinless 15 oz can black beans, drained 16 oz jar salsa verde 1/3 cup sundried tomatoes 2 cloves garlic 2 tbsp olive oil 2 tbsp balsamic vinegar

Directions

Cut chicken into bite-sized pieces.
Saute' tomatoes and garlic in olive oil and vinegar until tender.
Add chicken and cook until done.
Add salsa and black beans.
Simmer 5 minutes.
Serve over brown rice.


Number of Servings: 4