15 ml vegetable oil 1 tbsp
500 g chicken breast, boneless, skinless & cut into large cubes 1 lb
500 g broccoli, corn & red peppers combination (frozen) 1 lb
1 can black beans, rinsed & drained (14 oz / 398 ml)
250 ml salsa, thick & chunky 1 cup
500 ml tortilla chips, coarsely crushed 2 cup
250 ml cheddar cheese, shredded 1 cup
In a 10 inch (25.5 cm) skillet; heat oil over medium heat. Add chicken and cook 4 to 5 minutes, stirring occasionally until brown.
Stir in vegetables, beans and salsa. Reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are tender crisp.
Sprinkle with tortilla chips and cheese. Cover and cook about 2 minutes or until cheese is melted.
Serves: 4