Prep time: 15 minutes Cook time: 45 minutes
per serving: 439 calories; 51 grams protein; 8 grams total fat; 10 grams fiber; 1 gram saturated fat; 44 grams carbohydrates; 103 mgs cholesterol; 922 mgs sodium; 11 WW points plus // nutrition is based on a 6 oz boneless chicken breast
One Pot Santa Fe Chicken
2 15-ounce cans black beans rinsed and drained
2 green onions thinly sliced
4 boneless, skinless chicken breasts
1 4-ounce can diced green chiles
1 bell pepper(s) (any color or a variety) cored, seeded and cut into 1-inch strips
1 10-ounce can Rotel tomatoes with chilies drained
2 2.25-ounce cans sliced black olives
1 cup shredded cheddar cheese
1/2 cup sour cream
Preheat oven to 450 degrees
 Spray the inside of a Dutch oven with cooking spray. Spread the beans in an even layer in the pot.
 Arrange the green onions on top of the beans, then add the chicken. Spread the chiles on the chicken. Add the pepper(s), tomatoes and olives in layers.
 Cover and bake for 45 minutes. Carefully remove pot (it will be hot) from the oven. Sprinkle the chicken with shredded cheese. Serve chicken with a dollop of sour cream. Top with jalapeno if you have it on hand.
1 cup shredded Monterey Jack cheese
4 large flour tortillas
1/2 cup prepared chunky salsa
1/2 4-ounce can diced green chiles
 Place a large skillet coated with cooking spray over medium heat. Place one flour tortilla on the bottom and sprinkle with some cheese, green chiles, and salsa. Top with another tortilla, cover and heat for 3-4 minutes or until golden. Flip to other side to brown lightly if desired.
 Follow the same procedure with the other quesadilla(s), omitting chilies and salsa in children's portions, if desired. Cut into wedges to serve.