Wednesday, October 10, 2012
Blackened Chicken and Beans
2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breast halves
1 tbsp canola oil
15 oz. can black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chunky salsa
Combine chili powder, salt and pepper; rub over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170 degrees F. Remove chicken from pan and keep warm.
Add the beans, corn and salsa to skillet; bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through. Transfer to a serving dish; serve with chicken.
Garnish with sour cream and chips.