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Prep Time8 MIN Total
Time20 MIN Servings4
Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas – a spicy dinner ready in 20 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 1 ¼ pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
- 2 teaspoons chili powder
- 1 can (15 to 16 ounces) black or pinto beans, rinsed and drained
- 1 can (11 ounces) whole kernel corn with red and green peppers, undrained
- Salsa, if desired
- Flour tortillas, if desired
Directions
- Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
- Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.
