2 Boneless, skinless chicken breasts, cut into 4 thin cutlets
1 - 19 oz. can black beans, drained and rinsed
1 1/2 cups salsa
Lightly salt and pepper both sides of cutlets. In a heated non-stick pan on medium heat, drizzle a small amount of olive oil in bottom of pan. Brown cutlets on both sides, approximately 3-5 minutes per side.
Add beans and salsa. Cover and simmer until heated through, approximately 5 minutes or until chicken is fully cooked.
Serve with rice and sauteed spinach. Enjoy!
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