Chicken Escondido - cooking recipe

Ingredients

1 lb chicken breast, boneless & skinless
1/3 cup sun-dried tomato
2 garlic cloves
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 (15 ounce) can black beans, drained, rinsed
1 (16 ounce) jar salsa verde
2 cups brown rice, cooked

Preparation

Cut chicken into bite-sized pieces.
Saute tomatoes and garlic in olive oil and vinegar until tender.
Add chicken and cook until done.
Add salsa and black beans.
Simmer 5 minutes.
Serve over brown rice.