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Easy Chicken and Beans

  • Prep 8 min
  • Total 20 min
  • Servings 4
  • Save
    2K
  • Pinterest
    622
  • Print
    3K
  • Email
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  • Facebook
    207

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

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

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  • 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 Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
80
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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