Cindy's Salsa Chicken

• 1 tablespoon olive oil
• 3 large garlic cloves peeled and minced
• 1 1/2 cups onions chopped
• 1 large sweet red bell peppers cut into small dice
• 1 pound chicken breasts cut up
• 3 medium tomatoes peeled, diced
• 1 head broccoli florets stems sliced, cut up, steamed
• 16 ounces red kidney beans drained and rinsed
• 1 cup salsa
• 1/4 cup cilantro chopped

1. In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and saute for 3 minutes or until they are softened.
2. Add the red pepper and saute for another 2 minutes.
3. Add the remaining ingredients and bring the mixture to a boil over medium heat.
4. Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done.
5. Check the seasonings before serving.

olive oil, garlic, onions, sweet red bell peppers, chicken breasts, tomatoes, broccoli florets stems, red kidney, salsa, cilantro

Taken from recipeland.com/recipe/v/cindys-salsa-chicken-38224 (may not work)