This dish has a nice, spicy flavor. I love the mix of the chicken, tomatoes and beans. It's really yummy. Enjoy!
-3 Tbs canola oil
-4 boneless, skinless chicken breasts, cut into 4
-salt and pepper
-2 (16 oz each) cans pinto beans, undrained
-2 (19 oz each) cans fire roasted texmex style diced tomatoes
-1 Tbs fajita seasoning
Preheat oven to 350 F.
Heat oil in large skillet over medium high heat. Season chicken with salt and pepper. Place in skillet and sear about 2 minutes per side (it doesn't have to cook all the way through).
Place undrained beans on bottom of 9x13 baking dish. In a medium bowl, stir together the tomatoes and fajita seasoning. Remove chicken from skillet and place in baking dish over beans. Pour tomato mixture on top of chicken. Cover with aluminum foil and bake for about 25 minutes, or until chicken is cooked and tender. Enjoy!
Recipe adapted from Sandra Lee.