- 1 to 2 teaspoons chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 skinless, boneless chicken breasts halves (about 1 pound)
- 1 tablespoon vegetable oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen whole kernel corn
- 1/3 cup thick-and-chunky salsa
- Chopped fresh cilantro, if desired
- Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
- Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
- Stir in beans, corn, and salsa.
- Heat to boiling; reduce heat to low. Cover and simmer 3 to 5 minutes or until vegetables are hot.
- Sprinkle with cilantro.
Notes: Recipe source ~ Betty Crocker’s Fast & Flavorful Cookbook
Megan and Kelli 