prep time:25 min |
start to finish:25 min |
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) |
| 1. | Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. |
| 2. | 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). |
| 3. | 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. |
| Chopped fresh cilantro, if desired |
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