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Categories:
chicken breasts olive oil chili powder paprika cumin salt black pepper salsa black beans corn fresh cilantro cheese
Viewed: 87 - Published at: 2 years agoIngredients
- 4-5 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 teaspoons salt (1 tsp over chicken, 1 tsp in meal)
- 1/2 teaspoon black pepper
- 16 ounces salsa (I used Pace Restaurant Style)
- 1 can black beans, drained
- 1 can organic corn, drained
- 1 bunch fresh cilantro, finely chopped
- 1/2 cup Monterey Jack shredded cheese (or any cheese)
Method
- Heat large skillet over medium heat, then add olive oil and chicken.
- Sprinkle with 1 tsp salt, and all the other spices and cook about 4-5 minutes on each side, leaving the center a little pink.
- Add 1 tsp salt, salsa, corn, and black beans to the pan, and get the salsa bubbling lightly.
- Cook 2-3 minutes until chicken is cooked through; sprinkle with fresh cilantro.
- Sprinkle with cheese. Serve on a plate, or wrap it in a tortilla with sour cream.
