Blackened Chicken and Beans (makes 4 servings)
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves
- 1 tablespoon canola oil
- 1 can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup chunky salsa
- Combine the chili powder, salt and pepper; Rub over both sides of chicken. In a large, nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170. Remove and keep warm.
- Add the beans, corn and salsa to the pan; heat through. Serve with chicken.
Recipe source: Taste of Home
Personal Review: I’ve been trying to try new recipes at least 1-2 times a week. This is a new one that I made last week. Unfortunately I forgot to take a picture for this post. I was surprised at how moist the chicken was. And the amount of spice was just perfect in my opinion. Actually I almost added a little more chili powder just because we like spicy things. I didn’t use chicken breast halves, I used hi chicken breasts so it took longer for me to get the chicken cooked through. I think next time I will cut the chicken breasts in half just for ease of cooking. The bean mixture was very easy and quite good. Beans aren’t my normal thing, but I did eat a little bit of it. I served this dish with steamed Brussels sprouts. Definitely an easy meal to make and scrumptious too! Highly recommended.