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Spicy Skillet Chicken

1-2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 Tbsp vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1/3 cup salsa
2 cups hot cooked rice

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Per serving: Calories 460 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 75mg; Sodium 1020mg; Total Carbohydrate 66g (Dietary Fiber 9g, Sugars ncg); Protein 40g

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