Skillet Spicy Mexican Chicken

1. 1

   Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.

2. 2

   Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

3. 3

   Stir in beans, corn and salsa. Heat to boiling; reduce heat.

4. 4

   Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.