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Mexican Chicken I

Margaret Rolfe
  • minutes
  • Serves 6

INGREDIENTS

6

skinless, boneless chicken breast halves

1

jar salsa

1

large red bell pepper, chopped

2 tbsp

ground cumin

2 tbsp

lemon juice

2 tbsp

chili powder

3 cloves

crushed garlic

2 15 ounce cans

black beans, rinsed and drained