Ooh this one looks super good, can’t wait to try it.
Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings
- 1 to 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1 tablespoon vegetable oil
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
- 1/3 cup Old El Paso® Thick 'n Chunky salsa
- 2 cups hot cooked rice
1. In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
2. 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).
3. 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.
1 Serving: Calories 510 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g);Cholesterol 85mg; Sodium 1070mg; Total Carbohydrate 63g (Dietary Fiber 11g, Sugars 5g); Protein43g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 8%; Iron 25% Exchanges: 3 1/2Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2
