Ingredients Jump to Instructions ↓

  1. 2 teaspoons chili powder

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 4 boneless skinless chicken breast halves (4 ounces each )

  5. 1 tablespoon canola oil

  6. 1 can (15 ounces) black beans, rinsed and drained

  7. 1 cup frozen corn, thawed

  8. 1 cup chunky salsa

Instructions Jump to Ingredients ↑

  1. Combine the chili powder, salt and pepper; rub over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a meat thermometer 170°. Remove and keep warm. Add the beans, corn and salsa to skillet; bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through. Transfer to a serving dish; serve with chicken. Yield: 4 servings.


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