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I have culled a few things off of eatbetteramerica.com
This is one of our favorites from that site:
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Spicy Mexican Skillet Chicken
Chili powder and salsa kick up the flavor in this corn, black bean and chicken meal. Olé! From eatbetteramerica.
Prep Time:25 min
Start to Finish:25 min
makes:4 servings
1 to 2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 teaspoon canola or soybean oil
1 can (15 oz) black beans, drained, rinsed
1 cup Green Giant® Niblets® frozen whole kernel corn
1/3 cup chunky-style salsa
Chopped fresh cilantro, if desired
1. Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken.
2. Spray 10-inch skillet with cooking spray. Add oil; heat over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).
3. Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover; simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro.
Nutritional Information
1 Serving: Calories 350 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 360mg; Total Carbohydrate 33g (Dietary Fiber 11g, Sugars 2g); Protein 40g Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 8%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 5 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 6 oz-equivalents Meat & Beans, 1 c Vegetables
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