Skillet Spicy Mexican Chicken |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a quick and easy one skillet meal. Very tasting and filling. Serve with a salad and you are all set for a quick meal. Ingredients:
1 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves (about 1 1/4 pounds) |
1 tablespoon vegetable oil |
1 (15 ounce) can black beans, rinsed and drained |
1/3 cup thick & chunky salsa |
1 cup frozen whole kernel corn |
1 tablespoon chopped fresh cilantro (optional) |
Directions:
1. Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
2. 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.
3. Stir in beans, corn and salsa. Heat to boiling; reduce heat.
4. Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.
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