Spicy Mexican Skillet Chicken |
Course : Chicken
Serves: 4 |
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Ingredients:
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 |
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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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