Blackened Chicken and Beans

Here is one of our most favorite healthy recipes ever!  No allergens here, people!  Just chicken, spices, beans, corn, and some salsa.  And the best part: it can easily be recycled to make the leftovers into something totally different. 

I should have recorded the process . . . but it was such a nice day when I made these on Tuesday, here is what I was taking pictures of instead:

 

David brought the dump truck home so he could sleep a little later and not have to back track.  Samuel was one thrilled little boy, and I'm happy I got these and the chicken didn't burn!

Next time I make this dish, I think I'll double the bean and corn mixture.  My family really loved it so I only had one serving left, which I mixed in with taco meat today.  A little more would have been even better!  And the chicken - I made a little extra and saved half back immediately after cooking it, and I plan to use that for quick fajitas on Saturday.  I also cut the breast halves into strips so that it would cook a little faster and it would be easier for the kids to eat.

Blackened Chicken and Beans

2 tsp. chili powder

1/4 tsp. salt

1/4 tsp. pepper

4 boneless skinless chicken breast halves

1 Tbsp. olive oil

1 can black beans, rinsed and drained

1 c. frozen corn

1 c. 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 abouat 6 minutes on each side or until cooked through.  Remove and keep warm.

Add the beans, corn, and salsa to skillet; bring to a boil.  Reduce heat; cover and simmer for 2-3 minutes or until heated through.  Transfer to a serving dish and serve with chicken.

What a refreshingly simple and healthy dish.  Definitely a keeper - can't wait to make it again!