Spicy Mexican Skillet Chicken
["1/2 to 1 tsp. chili powder", "1/4 tsp. salt", "1/4 tsp. pepper", "4 boneless, skinless chicken breast halves (about 1 lb.)", "1 Tbsp. vegetable oil", "1 c. frozen (thawed) corn or canned (drained) whole kernel corn", "1/3 c. chunky salsa", "2 Tbsp. chopped fresh cilantro", "1 large tomato, chopped (about 1 c.)", "1 can (15 oz.) black beans, rinsed and drained"]
["Mix chili powder, salt and pepper.", "Sprinkle evenly over both sides of chicken.", "Heat oil in 10-inch skillet over medium heat until hot.", "Cook chicken in oil 10 minutes until brown on both sides.", "Stir in remaining ingredients.", "Heat to boiling; reduce heat.", "Cover and simmer 3 to 5 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are heated through.", "Yields 4 servings."]
["chili powder", "salt", "pepper", "chicken", "vegetable oil", "frozen", "chunky salsa", "fresh cilantro", "tomato", "black beans"]