Mexican Chicken Recipe

Name: Mexican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts (your preference) or 2 lbs chicken thighs, cubed (your preference); 1 medium onion, diced; 3 garlic cloves, minced (or to taste); 14 ounces diced tomatoes, drained; 14 ounces black beans, drained and rinsed; 15 ounces salsa (your preference); 1 teaspoon ground cumin; ¼ teaspoon oregano; ¼ teaspoon black pepper; ½ teaspoon Splenda sugar substitute; 1 cup white wine; 2 tablespoons olive oil; 4 ounces reduced fat cream cheese

Servings: persons

2 lbs boneless skinless chicken breasts (your preference) or 2 lbs chicken thighs, cubed (your preference)
1 medium onion, diced
3 garlic cloves, minced (or to taste)
14 ounces diced tomatoes, drained
14 ounces black beans, drained and rinsed
15 ounces salsa (your preference)
1 teaspoon ground cumin
¼ teaspoon oregano
¼ teaspoon black pepper
½ teaspoon Splenda sugar substitute
1 cup white wine
2 tablespoons olive oil
4 ounces reduced fat cream cheese

1
In a large skillet saute the chicken in olive oil until no longer pink.
2
Remove chicken to a seperate bowl.
3
Add wine to skillet and saute onion, garlic and seasonings until onion is translucent.
4
Return chicken to skillet and add diced tomatoes, black beans, salsa and Splenda.
5
Cover and simmer until chicken is tender (about 15-20 min for breasts and 30-45 min for thighs.
6
I uncovered the last 5 min or so to reduce the sauce).
7
Turn off heat, top with creamed cheese, cover until cheese melts.
8
Stir cheese into sauce before serving.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts (your preference) or 2 lbs chicken thighs, cubed (your preference), 1 medium onion, diced, 3 garlic cloves, minced (or to taste), 14 ounces diced tomatoes, drained, and more.

Yes, Mexican Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken

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