Mexican Skillet Chicken

This is one of my favorite recipes to make! I love it because it is delicious, but it is also quick and easy! I keep beans and salsa in my pantry, and a bag of corn and chicken in my freezer, so I can make this simple dish when I'm in a hurry, or just not in the cooking mood.

You Will Need:

~4 skinless, boneless chicken breast halves (1 pound)
~chili powder
~1/4 teaspoon of salt
~1/4 teaspoon of pepper
~1 table spoon of vegetable oil
~1 can (15 ounces) black beans rinsed drained
~1 cup of frozen whole kennel corn
~1/3 cup thick and chunky salsa
~1 tablespoon chopped, fresh cilantro

Directions:

~Remove fat from chicken. Mix chili powder, salt and pepper and coat both sides of chicken breast with mixture. heat oil in a skillet over medium heat. Cook 8 to 10 minutes turning ones, and cook until center of the breast is no longer pink

~Stir in beans, corn and salsa. Heat to a boil, reduce heat. Cover and simmer 3 to 5 minutes or until veggies are hot. Sprinkle with cilantro.
I add a small dollop of fat free sour cream to top it all of.

Here's What I'm Thinking:
Calories: 230
Carbohydrates: 28g
Serving size: 1 chicken breast w/veggie & salsa mix

Recipe originated from: Betty Crocker's Cooking Healthy Cook Book