Spicy Mexican Skillet Chicken

This recipe is adapted from a recipe my sister shared with me.  I changed it a little to make it easier to eat and added toppings we enjoy with mexican food.  A delicious and healthy meal, and so easy to make!

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Ingredients:

1 lb. boneless, skinless chicken breasts
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon vegetable oil
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/3 cup thick and chunky salsa
chopped fresh cilantro (if desired, I leave this out)
red chili slices (if desired, I also leave this out)


Toppings of your choice:
lime wedges to squeeze juice over your plated meal
guacamole or sliced avocado
sour cream
diced tomato
shredded lettuce
extra salsa (we like corn and black bean salsa)
tortilla chips as a side


1.  Cut chicken into 1 inch cubes.  Mix chili powder, salt, and pepper.  Sprinkle chili powder mixture over chicken and stir to make sure all of the chicken is seasoned.  


2.  Heat oil in large non-stick skillet over medium heat (I actually use a wok shaped skillet).  Cook chicken in oil stirring occasionally until juice is no longer pink when thickest pieces are cut.  


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


4.  Plate meal and top with your favorite toppings.