Recipe courtesy of Truffles and Trifles
Black Bean Corn Salsa with Portobello Mushrooms and Chicken
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 398
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 64
- Cholesterol
- 199
- Sodium
- 828
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
8 ounces portobello mushrooms, wiped and sliced
14-ounce jar black bean corn salsa
4 chicken breasts, boned and skin removed and cut into strips
1 tablespoon olive oil
Serving suggestions: green salad and cornbread
Directions
- Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.