Blackened Chicken and Beans
This healthy recipe comes from NDSU Extension.
Ingredients
2 teaspoons chili powder
¼ teaspoon. pepper
4 boneless skinless chicken breasts (1 pound total)
1 tablespoon canola oil
1 (15.5 ounce) can kidney beans
1 cup corn (canned or frozen)
¾ cup colored bell peppers, diced
½ cup onion, diced
1 cup salsa
Directions
Combine the chili powder and pepper; rub over both sides of the chicken. In a large nonstick skillet, cook chicken in oil over medium heat for five to six minutes on each side or until meat thermometer reaches a temperature of 165 F. Remove and keep warm. Add the beans, corn, bell peppers, onion and salsa to skillet; bring to a boil. Reduce heat; cover and simmer for two to three minutes or until heated through. Transfer to serving dish and place on top of mixture.