Recipe: Spicy Mexican Skillet Chicken (using chicken breasts, beans and salsa)

SPICY MEXICAN SKILLET CHICKEN

4 boneless, skinless chicken breast halves (about 1 1/4 pounds
1 to 2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. vegetable oil
1 (15 oz.) can black beans, rinsed and drained*
1 cup frozen whole kernel corn
1/3 cup thick-and-chunky salsa
Chopped fresh cilantro (optional, for garnish)
Hot cooked rice (optional, for serving)

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken.

Heat oil in 10-inch skillet over medium heat. Cook chicken in oil for 8-10 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. Cover and simmer 3-5 minutes or until vegetables are hot.

Sprinkle with cilantro. Serve with rice, if desired.

*Kidney beans or pinto beans may be used instead of black beans.

Makes 4 servings
Adapted from source: Betty Crocker Easy Weeknight Meals