Food Friday: Spicy Mexican Skillet Chicken

This meal is one of mine and Dee Man's favorite meals. It is quick and easy to make. We got it from Betty Crocker's Healthy New Choices Cookbook p152. It also makes great leftovers for a healthy lunch later in the week. 

What you need:

4 skinless boneless chicken breast halves

1-2 tsp chili powder

1/4 tsp salt

1/4 tsp pepper

1 Tblsp vegetable oil

1 can (15 oz) black beans rinsed and drained

1 cup frozen whole kernel corn

1/3 cup picante

Chopped fresh cilantro if desired

Red chilie slices if desired

Directions:

Remove fat from chicken and sprinkle chili powder, salt, and pepper on both sides of the chicken. Heat oil in cast iron skillet. Cook the chicken for 10 min turning once until no longer pink in the middle. Stir in beans corn and picante. Heat to boiling. Reduce heat cover and simmer 3-5 min until veggies heated. Sprinkle with cilantro and chilie slices. 

I don't use cilantro because it makes me sick and I usually don't add the chilie slices either just because it is more money. But when I grew them in my back yard it was delicious.

So there you go! Have fun and enjoy this healthy meal high in fiber, low in calories, and full of taste. 

And yes those are Halloween decorations.