Spicy Mexican Skillet Chicken
1 t. chili powder
1/4 t. salt
1/4 t. pepper
4 boneless, skinless chicken breasts
1 T. oil
1 c. frozen corn, thawed
1/3 c. chunky salsa
2 T. chopped fresh cilantro
1 large tomato, chopped
1 (15 oz.) can black beans, rinsed and drained
1 c. cooked rice
Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken.
Heat oil in 10 inch skillet over medium high heat. Cook chicken in oil 10 minutes or until brown on both sides. Stir in remaining ingredients. Heat to boiling; reduce heat.
Cover and simmer 3 to 5 minutes or until juice of chicken is no longer pink when center of the thickest pieces are cut and vegetables are heated through.