Serving Comment: 1/2 of recipe
Servings: 2
Calories/Serving: 383.89
Protein - Carb - Fat Ratio: 32-41-27
CHICKEN BREAST, BONELESS, RAW - broilers or fryers, meat only 6 oz
CELERY, RAW - diced 2 cups
CHICKPEAS, CANNED (GARBANZO) - garbanzo beans, bengal gram, mature seed 1/2 cup
KIDNEY BEANS, CANNED - all types, mature seeds 1/2 cup
SALSA, RTS - ready-to-serve 1 cup
LETTUCE, COS OR ROMAINE, RAW - cos or romaine, shredded 6 cups
OLIVE OIL - salad or cooking 4 tsp
CHILI POWDER 1 tsp
GARLIC, RAW 2 cloves
In non stick sauté pan add oil, diced chicken, celery, chili powder and garlic. Cook until chicken is browned, then add chickpeas, kidney beans, and salsa. Simmer for 10 minutes; until heated through and beans have softened. While the chicken and vegetables are cooking arrange a bed of lettuce on both plates. Remove sauté pan from stove and let stand for 5 minutes to cool. Spoon chicken and vegetables over lettuce. Serve.
Source: http://adiet4health.com/sample_recipes.htm
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