Easy Chicken and Beans

Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas – a spicy dinner ready in 20 minutes.

  • Prep Time 8 min
  • Total Time 20 min
  • Servings 4

Ingredients

1
tablespoon vegetable oil
1 1/4
pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
2
teaspoons chili powder
1
can (15 to 16 ounces) black or pinto beans, rinsed and drained
1
can (11 ounces) whole kernel corn with red and green peppers, undrained
Salsa, if desired
Flour tortillas, if desired
  • 1 Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
  • 2 Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.

Expert Tips

Stock up on a couple of extra ingredients, and have a weekday Mexican fiesta. Serve with sour cream and green chilies. ¡Olé!

Fold warmed tortillas into triangles, and serve alongside the chicken and beans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
),
Cholesterol
85mg
85%;
Sodium
690mg
690%;
Total Carbohydrate
43g
43%
(Dietary Fiber
9g
9%
),
Protein
43g
43%
;
% Daily Value*:
Iron
24%;
Exchanges:
3 Starch; 5 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.