Spicy Mexican Skillet Chicken
Start To Finish:
Makes 4 servings
1 to 2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 teaspoon canola or soybean oil
1 can (15 oz.) Progresso black beans, drained, rinsed
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/3 cup Muir Glen® organic salsa (any variety)
Chopped fresh cilantro, if desired
Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken.
Spray 10-inch skillet with cooking spray. Add oil; heat over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is clear when center of thickest part is cut (170° F)
Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover; simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro.