1 LB Chicken Breasts 1 Can Black Beans 1 Jar Salsa Verde 1/3 Cup Sundried Tomatoes in Oil 1 Clove Garlic 2 TBSP Olive Oil 2 TBSP Balsamic Vinegar Saute tomatoes and garlic in olive oil and vinegar until tender. Add chicken and cook until done. Add salsa and black beans. Simmer for 5 minutes. Serve over rice.