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Spicy Skillet Chicken

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Spicy Skillet Chicken
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Need a 30-minute dinner with tasty chicken breasts? Grab a skillet, some sassy salsa and a few extras.
Dec 26, 2016

Ingredients

  • 1 to 2 teaspoons (5 to 10 mL) chili powder
  • 1/2 teaspoon (2 mL) salt
  • 1/4 teaspoon (1 mL) pepper
  • 4 boneless skinless chicken breasts (about 1 1/4 lb/625 g)
  • 1 tablespoon (15 mL) vegetable oil
  • 1 can (19 oz/540 mL) Progresso™ black beans, drained, rinsed
  • 1 can (12 oz/341 mL) whole kernel corn with red and green peppers, undrained
  • 1/3 cup (75 mL) Old El Paso™ Thick N’ Chunky salsa
  • 2 cups (500 mL) hot cooked rice

Steps

  • 1
    In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
  • 2
    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 centre of thickest part is cut (170°F).
  • 3
    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.

Expert Tips

  • Tip 1
    Variation: Make a quick chicken tortilla sandwich by cooking just the chicken breasts as directed. Spread 4 tortillas each with 2 tablespoons salsa and sprinkle with 1/4 cup shredded Cheddar cheese to within 1 inch of edge. Place chicken breast in centre, and fold sides of tortilla over chicken. Microwave briefly to melt cheese.

Nutrition Information

456.6 Calories, 9.1g Total Fat, 41.1g Protein, 51.2g Total Carbs, 3.4g Sugars

Nutrition Facts

Serving Size: 4
Calories
456.6
Total Fat
9.1g
Saturated Fat
1.3g
Trans Fat
0g
Cholesterol
103.5mg
Sodium
988mg
Total Carbs
51.2g
Dietary Fiber
7.1g
Sugars
3.4g
Protein
41.1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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