Prep Time:25 min
Start to Finish:25 min
Makes:4 servings
1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 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) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 cups hot cooked rice
1. Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. 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).
2. 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.
Nutrition Information:
1 Serving: Calories 460 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 75mg; Sodium 1020mg; Total Carbohydrate 66g (Dietary Fiber 9g, Sugars ncg); Protein 40g Percent Daily Value*: Vitamin A 6%; Vitamin C 10%; Calcium 10%; Iron 28% Exchanges: 4 Starch; 0 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
