This recipe is a favorite ad so versatile! I go to this on those nights that I am super busy and want a no brainer, hearty recipe on the table fast! I bet you will love it too!
Fiesta Skillet Chicken
- 3 teaspoons chili powder
- 1/2 teaspoon cumin (heaping)
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1 Tablespoon olive/vegetable oil
- 1 can (15 oz) black beans, drained, rinsed
- 1 can (11 oz) whole kernel corn
- 1/3 cup salsa
- 1/2 cup cheese (I use Monterrey Jack and cheddar)
- Cilantro for garnish
- 2 cups hot cooked rice (I use Spanish rice)
- Sliced onion and bell pepper – optional
- In small bowl, mix seasonings and sprinkle evenly over both sides of chicken breasts.
In 10-inch nonstick akillet, heat oil over medium heat. Cook onions and peppers if using. Add more oil if needed. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F).
Stir in beans, com and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 remove lid and top with cheese and cilantro. Cover and simmer for 2-3 minutes or until vegetables are hot. Serve with rice
