Chicken Tacos With Drunken Beans

serves 4
4 large boneless, skinless chicken breasts
Kosher salt to taste
Freshly ground black pepper to taste
Nonstick cooking spray
3 medium slices nitrate-free turkey bacon *(i used regular)
1 clove garlic, minced
2 medium fresh jalapeños, minced
1 large can (16 oz) refried black beans *(I used reg. canned black beans)
1 small can (14.5oz) 99% fat-free chicken broth
1 bottle light beer, preferably corona light *(I used chk. broth instead)
1 cup shredded romaine lettuce
1 cup chopped Roma tomatoes
4 6-inch Ezekiel tortillas *(I used 100% whole wheat tortillas instead)

Dust the chicken with kosher salt and pepper. Place on a preheated grill and cook until done. Chop, and set aside.
Lightly coat a medium skillet with nonstick cooking spray. Lightly brown the bacon. Add the garlic and jalapeños, and saute until the garlic is soft and fragrant, 1 to 2 minutes. Add the beans, then slowly add the broth, stirring until smooth. Use half the can of broth, as the beer will bring the beans to the desired consistency. Slowly stir in the beer *(second half of broth). Spoon chopped chicken into 4 tortillas. Serve the beans next to the tacos, shredded romaine, and tomatoes.

*Changes I made
Adapted from Jillian Michaels Master Your Metabolism