Ingredients

• 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

Directions

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.