Spicy Skillet Chicken Tuesday, January 14, 2014


1 TBSP chili powder
1/2 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts
1 TBSP vegetable oil
1 15 oz can black beans, drained, rinsed
1 11 oz can whole kernel corn with red and green peppers, undrained
1/3 cup medium salsa
2 cups hot cooked rice


In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.


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