Spicy Mexican Skillet Chicken

Ingredients:	1 to 2 teaspoons chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 4 boneless skinless chicken breasts (about 1 1/4 lb) 1 teaspoon canola or soybean oil 1 can (15 oz) black beans, drained, rinsed 1 cup Green Giant® Niblets® frozen whole kernel corn 1/3 cup chunky-style salsa Chopped fresh cilantro, if desired
Directions:	1. Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. 2. Spray 10-inch skillet with cooking spray. Add oil; heat over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is clear when center of thickest part is cut (170°F). 3. Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover; simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro.