Roasted Chicken Breasts with Corn and Tomatoes

Ingredients Edit

  1. vegetable cooking spray
  2. 1 lb boneless skinless Chicken breast halves, cut into 2 1/2 x 1/2 inch strips
  3. 1 1/4 teaspoons chili powder
  4. 1/4 teaspoon ground cumin
  5. 1 teaspoon vegetable oil
  6. 1 1/4 cups green pepper strips
  7. 1 cup thinly sliced onions, separated into rings
  8. 1 cup frozen whole kernel corn
  9. 3/4 cup commercial thick & chunky salsa (mild or hot, your choice)

Directions Edit

1. Coat a large nonstick frypan with cooking spray, and place over high heat until hot.

2. Add Chicken, stir fry 3 minutes.

3. Stir in chili powder and cumin.

4. Remove Chicken from frypan, set aside.

5. Add oil to frypan, and heat over medium high heat.

6. Add green pepper strips and Onion, stir fry 3 minutes.

7. Return Chicken to frypan and stir in corn and salsa.

8. Stir fry 2 minutes more or until thoroughly heated (Alternately, thinly sliced into strips, Turkey, Beef or Pork may be used).

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