Tuesday, February 8, 2011

Spicy Mexican Chicken

1-2 tsp. chili powder
¼ tsp. salt
¼ tsp. black pepper
4 boneless skinless chicken breasts (about 1¼ lbs.)
1 tsp. vegetable oil
1 can (15 oz.) black beans, drained and rinsed
1 c. frozen corn (I used the steamfresh microwave kind and cooked as directed on package)
1/3 c. salsa

Mix chili powder, salt, and pepper. Sprinkle evenly over both sides of chicken; rub.

Heat oil in skillet over medium heat.  Cook chicken in oil 8-10 minutes, turning once, until juice is clear when center of thickest part is cut.

Stir in beans, corn, and salsa. Heat to boiling; reduce heat.  Cover and simmer 3-5 minutes or until vegetables are hot.

Enjoy!!  (Sorry, I forgot to take an after picture...)  This is a spicy dish and SO so good!

I'm linking this to my favorite linky parties.


Melissa said...

Yummy. Thanks for sharing over at Tuesday Tell All.

Melanie said...

Yum, thanks for posting this. I can't wait to make it!! I found you through Made By You Mondays and am now a follower.