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“Cilantro” Chicken and Beans~ low in carbs and sugar.
Makes a big pan full. I can normally feed 4 adults, a couple kiddos and have leftovers too.
Preheat oven to 350
Use a 9×13 pan
1-2 lbs Boneless,Skinless Chicken Breasts~Guessing on the amount here
2-lrg cans Tomatoes~think they are like 14 oz cans of chopped or diced tomatoes. (Again here I’ve adapted the recipe and use the ones that have spices like green pepper and onion in it for added flavor. Original recipe calls for just plain. Still very yummy with plain)
1-lrg can Black Beans~about 14 oz I’m not sure on the oz on these its the standard size can of beans or veggies
1-lrg can Pinto Beans~about 14 oz~same as above
Spices:~Add or take away as your family likes (Thats why I like this recipe so much it is so versatile. You can do it plain and make it more of an american dish with just garlic and onion. Or add lots of cumin and cilantro making it more of a mexican inspired dish)
1.Put your chicken breasts in single layer in the 9×13 pan~I normally kinda chunk up my chicken so more of the chicken can soak up the yummy beany, tomatoe juices. Plus I typically serve it over rice instead of just to the side. This way it makes it to where I can get a bite of rice with a pieces of everything in it.
2.Open your cans (do NOT drain) of beans and tomatoes pour it all, juices included, over top of the chicken.
3.Season with your choice of spices~I normally leave the salt and pepper off letting people do that themselves, as sometimes the beans and tomatoes can be salty already. When I add cilantro to cook with it I chop up stems and all. Otherwise I chop up some of it to just kinda let people add it as they want.
4.Mix everything together~make sure the chicken is covered with the mixture.
5.Cover with foil and cook at 350 for about an 1 hr or until chicken is done~I’ve even done this with frozen chicken breast just cook it longer.
6.Take out of the oven let it sit about 5 min. to let the chicken juices redistribute(sp). Scoop out with a spoon so you get that yummy saucy/bean mixture I normally serve this over rice so something absorbs the sauce but think it would be good over mashed potatoes or noodles as well. Or to keep it really “light” just eat it as is kinda of a filling/thick soup. Not sure what you would call it then.
I hope you enjoy this as much as we do. Thanks to my sister for passing the original recipe on to me.