Skillet Spicy Mexican Chicken

• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
• 1 tablespoon vegetable oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1/3 cup thick & chunky salsa
• 1 cup frozen whole kernel corn
• 1 tablespoon chopped fresh cilantro (optional)

1. Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
2. Heat oil in 10-inch 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.
3. Stir in beans, corn and salsa. Heat to boiling; reduce heat.
4. Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.

chili powder, salt, pepper, chicken breast halves, vegetable oil, black beans, chunky salsa, kernel corn, fresh cilantro

Taken from www.food.com/recipe/skillet-spicy-mexican-chicken-296724 (may not work)