Mexican Chicken Bake - Low Fat

Ingredients

• 4 large chicken breasts
• 1 can fat free, low sodium refried beans
• 1/2 cup salsa
• 1 packet low sodium taco seasoning
• 1/2 green pepper, washed, seeded and sliced
• 1/2 red pepper, washed seeded and sliced
• 1/2 yellow pepper, washed seeded and sliced
• 1 red onion, sliced

Directions

Preheat oven to 375 degrees. Defrost chicken breasts and trim fat. Coat all four breasts with 1/2 taco seasoning mix. Set aside.

Prepare glass baking dish with non stick spray. Combine refried beans and salsa in a mixing bowl and then transfer to the baking dish, making sure to spread contents evenly with a spatula.

Place chicken breasts on top of refried beans. Top with sliced veggies and sprinkle with remaining taco seasoning. Bake until veggies are tender and chicken is cooked through.

Serve with fat free sour cream and low fat cheese as a garnish.

"What are the two things they tell you are healthiest to eat? Chicken and fish. You know what you should do? Combine them—eat a penguin." ~Dave Attell