1 1/2 boneless chicken
1/2 can Fire Roasted Tomatoes
2 Cups Corn Kernels
1 (2 ct, 8.8 oz) package brown rice
1 can Seasoned Collard Greens
1 can White Chill Beans
3 teaspoons roasted garlic & herb seasonings
1 tablespoon red wine vinegar
1 tablespoons extra virgin Olive Garden
Drain Collard Greens and discard liquid. Cut chicken into small pieces, combine the seasonings and vinegar until blended.
Preheat large nonstick sauté pan n medium-high 1-2 minutes. Place oil in the pan, add chicken stirring until chicken is browned. Add all other ingredients simmer until steaming.
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