In skillet, heat oil, add onions, bell and chili pepper and garlic. Cook over medium heat, stirring frequently, until onion is soft (2-3 min). Add chicken, stirring often, until chicken is no longer pink (2-3 min). Add beans, cilantro, and lime juice. Simmer on low heat for about 10 min. Remove from heat and stir in tomato. Serve over lettuce. Sprinkle with cheese, olives and chips. 425 calories, 12g fat, 25% calories from fat. From OSU/A&M Wellness Typed for you by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 70 (23%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 69.5mg||21 %|
|Sodium 272.5mg||9 %|
|Potassium 446mg||12 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 29.3g|
|Protein 25.6g||37 %|
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Calories per serving: 304
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