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Easy Chicken and Beans

Easy Chicken and Beans
  • Prep 8 min
  • Total 20 min
  • Servings 4
Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas – a spicy dinner ready in 20 minutes.
Updated November 22, 2010

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

Steps

  • 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.

  • 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 Facts

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