Spicy Mexican Skillet Chicken

Folic acid is important for a healthy pregnancy. This skillet dish provides and excellent source of folic acid.

  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 4

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) Progresso® black beans, drained, rinsed
1
cup Green Giant® Niblets® frozen whole kernel corn
1/3
cup chunky-style salsa
Chopped fresh cilantro, if desired
  • 1 In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken.
  • 2 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°F).
  • 3 Stir in beans, corn and salsa. Heat to boiling. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    360mg
    360%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    11g
    11%
      Sugars
    2g
    2%
    ),
    Protein
    40g
    40%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    2%;
    Calcium
    8%;
    Iron
    20%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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