Spicy Mexican Skillet Chicken

Low Calorie/High Fiber

4 skinless chicken breast halves (about 1 pound)

1 to 2 teaspoons chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon vegetable oil

1 can (15 oz) black beans or pinto beans, rinsed and drained

1 cup frozen whole kernel corn

1/3 cup thick-and-chunky salsa 

Chopped fresh cilantro, if desired

Red chile slices, if desired

Remove fat from chicken.  Mix chili powder, salt, and pepper.  Sprinkle evenly over both sides of chicken halves.  Heat oil in 10-inch nonstick skillet over medium heat.  Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer and chicken isn't pink in the inside.

Stir in beans, corn, and salsa.  Heat to boiling; reduce heat.  Cover and simmer 3 to 5 minutes or until vegetables are hot.  Sprinkle with cilantro and chile slices.

*I also made brown organic rice and served together*