• 1 vegetable cooking spray
• 6 small boneless and skinless chicken breast halves
• 1 large red bell pepper, slcied
• 6 green onions, with tops, sliced
• 3 cloves garlic, crushed
• 2 jalapeño peppers, veins and seeds discarded, minced
• 2 tsp. fresh ginger root, minced
• 1-2/3 cups low sodium chicken broth
• 2 cups pineapple cubes
• 1/2 cup purchased mango chutney
• 2 Tbs. light brown sugar, packed
• 1 Tbs. curry powder
• 2 Tbs. cornstarch
• 1/4 cup cold water
• 1 lb. canned black beans, drained and rinsed
• 4 cups cooked rice, warm

Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5-7 minutes on each side; sprinkle lightly with salt and pepper.

Transfer chicken to 13x9 inch baking pan. Spray medium skillet with cooking spray; heat over medium heat until hot. Sauté red pepper, onions, garlic, jalapeno pepper, and ginger root until onions are tender, about 5 minutes. Stir in chicken broth, pineapple, chutney, brown sugar, and curry powder; heat to boiling. Pour mixture over chicken. Bake uncovered, until chicken is tender and juices run clear when pierced with a fork, about 30 minutes.

Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2-3 minutes. Spoon pineapple-bean mixture over chicken; serve with rice.

Courtesy American Dry Bean Board.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 527, fat 3.4g, 6% calories from fat, cholesterol 72mg, protein 39.7g, carbohydrates 85.8g, fiber 10.5g, sugar 31.1g, sodium 244mg, diet points 9.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.3, Fruit: 0.4, Bread: 3.0, Lean meat: 0.0, Fat: 0.1, Sugar: 0.2, Very lean meat protein: 3.6

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