Skillet Spicy Mexican Chicken - cooking recipe

Ingredients

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)

Preparation

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
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.
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 if desired.