4 skinless boneless chicken breast halves about 1 #
1-2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 TBSP vegetable oil
1 can (15oz) black beans, rinsed and drained
1 cup frozen corn
1/3 cup salsa
chopped cilantro if desired
red chile slices if desired.
Remove fat from chicken. Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. heat oil in 10" non-stick skillet over medium heat. Cook chicken in oil for 8-10 minutes turning once, until juice is no longer pink. 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.
Makes 4 servings. Calories 290, fat 8 g, fiber 6g.