Mexican Baked Chicken with Beans

Looking to put on some lean muscle? This dish will help you do just that. The right amounts of protein, fat and carbohydrates will help with that weight gain you're looking for.

• 2 - 16oz cans of pinto beans, drained
• 1.5 pounds of chicken pieces, skinned, rinsed, and drained
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 avocado

1. Preheat oven to 375 degrees F.
2. Place the beans in a 9X13 inch baking dish. Place the chicken on top of the beans and cover with the salsa.
3. Bake, covered, for 45-50 mintues, or until the juices run clear when the chicken in pierced with a fork. Sprinkle the cheese ontop, and allow to melt before serving, about 2 minutes.
4. When the chicken is almost done, peel, pit, and slice the avocado. Top the chicken with the avocado slices just before serving.

Makes 4 servings. Each serving contains:

• 610 calories
• 27 g. fat
• 40 g. carbohydrate
• 54 g. protein

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_{Taken from the Positive Cooking cookbook, written by L. McMillan, J. Jarvie, and J. Brauer.}

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