Skillet Spicy Mexican Chicken

READY IN: 20mins
Recipe by morgainegeiser

This is a quick and easy one skillet meal. Very tasting and filling. Serve with a salad and you are all set for a quick meal.

Top Review by FloridaNative

This was very tasty - spicy too. I did not have salsa so I 'improvised' with Rotel mixed with picante sauce. Other than that, followed the recipe exactly as written. The chicken turned out nice and tender and very flavorful - I liked the spices rubbed on before cooking. To be honest, I'm not crazy about corn, so I could have done without it, but DH really enjoyed the whole meal. I'll make this again as I like that it is nicely balanced nutritionally - but I might swap out the corn for carrots. Thanks for posting - made for ZWT8 and the Herbaceous Curvaceous Honeys!

Ingredients Nutrition

Directions

  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.

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