1/2 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts
1 Tbsp vegetable oil
1 can black beans, drained and rinsed
1 can mexicorn, undrained
1/3 cup Salsa
2 cups hot cooked rice
Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. In skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes, turning once, until juice of chicken is clear. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3-5 minutes or until vegetables are hot. Serve over rice.
Serves 4
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