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Fiesta Chicken and Vegetables

Fiesta Chicken and Vegetables
Fiesta Chicken and Vegetables
This healthy recipe comes from NDSU Extension Service.


  • 2 tsp. chili powder
  • 1/4 tsp. pepper
  • 4 boneless skinless chicken breasts (1 pound total)
  • 1 Tbsp. canola oil
  • 1 (15-oz.) can kidney beans, drained and rinsed
  • 1 c. corn (canned or frozen; drain and rinse canned corn)
  • 3/4 c. bell pepper, diced (red, green or yellow)
  • 1/2. c. onion, diced
  • 1 c. salsa


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 degrees. 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 chicken on top of vegetable mixture.

Makes 4 servings.

Per Serving: about 320 calories, 7 grams (g) of fat, 30 g carbohydrate, 33 g protein, 8 g fiber, and 370 mg sodium.

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