Ingredients
24ozchicken breasts,boneless skinless
1½tspancho chili powder
½tspground cumin
¼tspgarlic powder
salt and freshly ground black pepper
1½tbspolive oil
⅓cuplow sodium chicken broth
½cupsalsa,bottled
14ozfrozen Southwest blend,(one with black beans, corn, bell peppers and onions)
1avocado,diced
1roma tomato,diced
3tbspfresh cilantro,chopped
lime wedges
Preparation
Pound thicker parts of chicken to an even thickness with the flat side of a meat mallet. In a small bowl whisk together chili powder, cumin, garlic powder, and salt and pepper.
Sprinkle evenly over both sides of chicken. Heat olive oil in a 12-inch skillet over medium-high heat.
Add chicken and cook for about 5 minutes until browned on bottom then rotate and cook (reducing heat slightly if needed) until center of chicken registers 155 to 160 degrees F on an instant read thermometer.
Pour broth and salsa over chicken then add in Southwest blend, season with salt and pepper to taste.
Reduce heat to medium, cover and cook for about 3 to 4 minutes until veggies and black beans have warmed through and chicken registers 165 degrees F in center. Toss in avocados, tomatoes and cilantro if desired.
Serve with rice, or chop chicken and return to black bean mixture and toss then serve in tortillas with lime wedges for spritzing.
