Categories: chicken, fall, main dish, rice, winter

Ingredients

• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 teaspoons canola oil
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup salsa
• 2 cups cooked brown rice

Directions

1. Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170°.
2. Slice chicken; serve with rice and bean mixture. Yield: 4 servings.

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