The following recipe comes from "Mastering the Zone."
Two 4-block servings
8 ounces skinless chicken breast, diced fine
1 cup cooked black beans*
3/4 cup onion, diced
1 zucchini, diced
1 cup tomato puree
1/2 cup salsa
2 2/3 teaspoons olive oil, divided
2/3 cup water
Salt and pepper to taste
2 tablespoons parsley
In saucepan heat beans, onion and zucchini in 2 teaspoons olive 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 sauté pan heat 2/3 teaspoon oil and stir fry chicken until cooked. Add chicken to vegetables and simmer for five minutes. Place an equal amount in two soup bowls and serve.
*Note: When using canned beans, always rinse them off before using.