Spicy Mexican Skillet Chicken

Spicy Mexican Skillet Chicken

Chili powder and salsa kick up the flavor in this corn, black bean and chicken meal. Olé! 4 servings

Prep Time

25

Minutes

Total Time

25

Minutes

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) black beans, drained, rinsed
1
cup frozen whole kernel corn
1/3
cup salsa
Chopped fresh cilantro, if desired
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
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Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 630mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 9g,
    • Sugars 2g),
  • Protein 39g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 4 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.