Spicy Skillet Chicken

Serves: 4 / gluten-free


  • 4 skinless, boneless chicken breast halveschicken
  • 1 tsp vegetable oil
  • 1 can black beans drained and rinsed
  • 1 can whole kernel corn , undrained
  • 1/4 cup chopped red pepper
  • 1/4 chopped green pepper
  • 1 puch old el paso smart fiesta (seasoning mix)
  • 1/3 old el paso thick n chunky salsa (any variety)
  • 2 cups hot cooked rice


1. In large nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when centre of thickest part is cut (170ºF).

2. Stir in beans, corn, peppers, taco seasoning mix, 1/4 cup water and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Ingredients that can be found in the Food Room ( based on delivery and donation) are:

1. back beans
2. corn
3. green pepper
4. rice
5. salsa


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