A healthy and tasty answer to the eternal question, “What’s for supper?”

Serving Size: 8

1/2 cup flour
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
2 1/2 pounds chicken breast, no skin, no bone
1 tablespoon olive oil
15 ounces black beans, canned — rinsed and drained
14 1/2 ounces diced tomatoes, canned — undrained
diced green chiles, canned — drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sliced olives
1/8 teaspoon garlic powder
2 cups hot cooked rice

Combine flour, 1/2 teaspoon garlic powder, and chili powder in a paper or plastic bag. Shake chicken breasts, a few pieces at a time, in flour mixture until well coated. Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil about 10 minutes or until chicken is lightly browned, turning to brown evenly. Drain off fat.

Combine black beans, undrained tomatoes, chiles, green pepper, onion, olives, and garlic powder in a mixing bowl; mix well. Pour bean mixture over chicken in skillet. Bring to boiling, then reduce heat. Simmer, covered, about 40 minutes or until chicken is tender and no longer pink.

Serve over hot cooked rice.

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