Spicy Mexican Skillet Chicken

Course : Chicken
Serves: 4
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1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium boneless skinless chicken breast halves
1 tablespoon canola oil
1 cup whole kernel corn, frozen -- thawed
1/3 cup salsa -- chunky style
2 tablespoons fresh cilantro -- chopped
1 large tomato -- chopped
1 can black beans -- rinsed and drained

Preparation / Directions:

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. Heat oil in skillet over med-high heat. Cook chicken in oil 10 min or until brown on both sides. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 3 to 5 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are heated through.

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