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Spicy Mexican Skillet Chicken

Posted in Food, tagged black beans, chicken, chicken cooked in a skillet, chiles, chili powder, cilantro, corn, dinner, dinner recipes, exercise, family dinner, family food, Food, health food, healthy chicken recipe, healthy dinners, healthy food, healthy mexican recipe, healthy spicy recipe, herb, herbs, mexican dinner, mexican dish, mexican food, peach mango salsa, recipes, red chile, salsa, skillet chicken, spicy, spicy chiles, spicy dinner, spicy mexican dish on March 10, 2010| 1 Comment »

Kate Langenburg/A&E Groove

Now that warmer weather is finally starting to show itself, you may be thinking that you might want to spend more time outside. Perhaps the spring season invites you to go for a jog or a walk, all around good exercise techniques.

With your mind on exercising, you should also be thinking about healthier foods to start eating, if you haven’t been doing so already. Chicken can provide an excellent source of healthy vitamins and minerals for your body, as well as vegetables that you may way to cook with it. For my next recipe, I give you spicy mexican skillet chicken.

This recipe is simple and it fills you up without letting your exercise and healthy eating go by the wayside.

Ingredients:

4 skinless, boneless chicken breast halves (about 1 pound)
1 to 2 teaspoons chili powder (depending on your spicy preference)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen whole kernel corn (if you don’t have corn, don’t sweat it. I used bell peppers in mine.)
1/3 cup thick and chunky salsa
chopped fresh cilantro, if desired (HIGHLY recommended)
red chile slices, if desired (once again, depending on your spicy preference)

Step 1: Remove fat from chicken. Mix chili powder, salt, and pepper. Sprinkle evenly over both sides of chicken breast halves.

Step 2: Heat oil in 10 inch nonstick skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Step 3: Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover and simmer 3 to 5 minutes or until veggies are hot. Sprinkle with cilantro and chile slices.

It’s worth it to go the extra step and add the cilantro to the top. This herb really makes the dish. Also, consider using a fruit based salsa for this dish. I used chunky mango peach salsa and the flavors really added a little something extra to the overall taste. This makes 4 servings.

Nutrition info (per serving): 290 calories, 8g fat, 70mg cholesterol, 550mg sodium, 28g carbohydrate, 32g protein.