Chicken Escondido

By holroydmelinda

Quick and easy to fix, but tastes like a of work

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

Details

Servings 4

Preparation

Step 1

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.