Southwest Chicken

Ingredients

• 1 lb boneless skinless chicken breast
• 2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 can spicy black beans - rinsed and drained
• 1 cup canned whole kernel corn
• 1 cup jarred chunky salsa
• 1/2 cup + 1/4 cup shredded Mexican cheese

Directions

1. Trim and cut the chicken breasts in half into about 4oz portions. Pound with mallet and pat dry with paper towels.
2. Mix the spices together and rub both sides of the chicken.
3. Heat a skillet with 2 tbsp olive oil. Cook the chicken, flipping once until blackened on both sides, about 8 minutes per side making sure it's cooked through depending on thickness.
4. Transfer the chicken to a plate and top the pieces with the 1/4 cup of cheese. Cover with foil to keep warm and melt cheese.
5. Mix the beans, corn and salsa in the skillet, stirring a few minutes until warmed. Mix in the 1/2 cup shredded cheese and stir until melted.
6. Plate the bean mixture and top with the chicken.