Spicy Mexican Skillet Chicken

Wow! This chicken is amazing. I found a stack of recipes that I copied and printed a couple of years ago (this one from Betty Crocker's Healthy New Choices). It's a quick weeknight dinner, and it's very filling.


Ingredients:
4 boneless, skinless chicken breast halves (about 1 pound)
1-2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 TBSP vegetable oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/3 cup thick-and-chunky salsa
Chopped fresh cilantro, if desired
Red Chile slices, if desired

Directions:
Remove fat from chicken. Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. Heat oil in 10-inch nonstick skillet over medium heat. Cook chicken in oil 8-10 minutes, turning once, until chicken is cooked throughout.
Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover and simmer 3-5 minutes or until vegetables are hot. Sprinkle with cilantro and chile slices.

Nutritional Info (per serving): Calories 290; Fat 8g (saturated 2g); Cholesterol 70mg; Sodium 550mg; Carbohydrate 28g (dietary fiber 6g); Protein 32g