1 pound chicken tenders
* salt and pepper
1 tablespoon vegetable oil
1 1/4 teaspoons chili powder
1 16 ounce package frozen chuckwagon corn
1 15 ounce can black beans
1 cup chunky salsa
Cut chicken into 1-inch pieces; sprinkle with salt and pepper.
Heat oil in a large nonstick skillet; add chicken and cook over high heat 3 minutes.
Stir in chili powder and stir to combine. Remove chicken to a bowl and cover to keep warm.
Sauté corn in same skillet over medium-high heat 3 minutes.
Return chicken to skillet; stir in black beans and salsa. Cook 2 minutes or until thoroughly heated.
No Nutritional Information Available