Spicy Mexican Skillet Chicken

Chili powder and salsa kick up the flavor
in this corn, black bean and chicken meal.

Ingredients:
1 to 2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 teaspoon canola or soybean oil
1 can (15 oz) black beans, drained, rinsed
1 cup frozen corn
1/3 cup salsa (any variety)
Chopped fresh cilantro, if desired

Directions:
Mix chili powder, salt and pepper.
Sprinkle evenly over both sides of chicken.
Spray 10-inch skillet with cooking spray.
Add oil; heat over medium heat.
Cook chicken in oil 8 to 10 minutes,
turning once, until juice is clear when center
of thickest part is cut 170 degrees F.
Stir in beans, corn and salsa.
Heat to boiling; reduce heat.
Cover; simmer 3 to 5 minutes
or until vegetables are hot.
Sprinkle with cilantro.