Start to finish: 25 minutes
Serve with: Chips & Salsa, black beans
1 1/2 teaspoons chili powder
1/2 teaspoon salt
4 boneless chicken breasts
1 Tablespoon oil
15 ounces black beans, canned, DRAINED AND RINSED
11 ounces Mexicorn® whole kernel corn with red and green peppers, undrained
1/3 cup salsa
2 cups RICE, cooked
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.