8 ounces skinless chicken breast, diced fine (organic)

1 cup cooked black beans

1/2 cup onion, diced

3/4 cup zucchini, diced

1 cup tomato puree

1/2 cup salsa

2 2/3 tsp. olive oil, divided

2/3 cup water

Sea salt and pepper to taste

2 Tbsp. parsley

 

Directions: In saucepan, heat beans, onion, and zucchini in 2 tsp. oil until tender, then add tomato puree, water, parsley, and salsa.  Continue cooking until entire mixture is hot.  While the vegetables are cooking, in a saut? pan, heat 2/3 tsp. oil and stir-fry chicken until cooked.  Add chicken to vegetables and simmer for 5 minutes.  Place an equal amount in two soup bowls and serve. Serves 2