2 Tbs. olive oil, divided
6 cloves garlic
1 Tbs chili powder
1/8 tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 15 oz. can no-salt added black beans
1 ripe Haas avocado, peeled and cut into chunks
1 cup cherry tomatoes, quartered
½ cup chopped cilantro or ¼ cup cilantro paste
1 Tbs fresh lime juice
2 bell peppers, sliced
1 onion, sliced
Mix 1 Tbs. the oil with the garlic, chili powder, and black pepper in a bowl. Add the chicken and toss to coat evenly. Set aside. In another bowl, make the black bean salsa. Gently toss together the beans, avocado, tomatoes, and cilantro. Season with the lime juice.
In a large non-stick skillet over medium-high heat, sauté the peppers and onions with the remaining 1 Tbs. oil for about 5-6 minutes. Add the chicken and sauté until fully cooked (no longer pink), 3-5 minutes. Serve with the black bean salsa. Makes 4 servings. The skinny: 390 calories per 2 cup serving.
Use leftover black bean salsa as an appetizer. Serve with vegetable crudités or low-fat corn chips.
Recipe adapted from Nutrition Action Healthletter, March 2009.