Total Time 25 minutes
Need a 30-minute dinner with tasty chicken breasts? Grab a skillet, some sassy salsa and a few extras.
Ingredients
- 1 to 2 teaspoons chili powder
- ½ teaspoon salt
- ¼ 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) whole corn with red and green peppers, undrained
- 1/3 cup Thick ‘n Chunky salsa
- 2 cups hot cooked rice
Directions
- In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
- 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).
- 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.