Mexican-Inspired Chicken for Lowering Cholesterol
A delicious and heart-healthy Mexican-inspired chicken recipe designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large skillet, heat olive oil over medium heat.
Add onion and garlic, sauté until fragrant.
Add chicken breasts to the skillet, season with cumin, chili powder, paprika, oregano, salt, and pepper. Cook until browned on both sides.
Stir in bell peppers, black beans, and diced tomatoes. Cover and simmer for 20 minutes, or until chicken is cooked through.
Garnish with fresh cilantro before serving.
Serve the Mexican-inspired chicken hot with a side of quinoa or brown rice for a complete and heart-healthy meal.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 30 |
| Carbs (g) | 15 |
| Fiber (g) | 5 |
| Sugar (g) | 3 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 60 |