Sunset Chicken

Tuesday, May 3, 2011

Recipe from Dining By Design: Stylish Recipes, Savory Settings

3 to 4 boneless, skinless chicken breasts
1 (14.5 ounce) can diced tomatoes
1 tablespoon chili powder
1 (15.5 ounce) can pinto or black beans
1 1/4 cups frozen corn 
1/4 cup sliced green onions
1 small can diced chiles
Salt and pepper to taste

Possible garnishes: shredded cheese, sliced avocado, lime, sour cream, cilantro, or salsa

Combine the chicken, tomatoes and chili powder in a large skillet.  Cook over medium-high heat for 30 minutes or until the chicken is cooked through and the juices are clear and the sauce is slightly reduced.

Add the beans, corn, and chiles.  Season with the salt and pepper.  Simmer for 5 to 7 minutes.  Sprinkle with green onions.  Serve over rice and top with cheese and any other garnish you wish.

Serves 4.


  1. I tried this over brown basmati rice and it is sooooo delicious! And the beauty of it is I cooked once and took it to work for four days worth of lunches. I love your site!!

  2. Don't you love that! I used to HATE left-overs, now I LIVE by them haha <3 thank you for the blog love!! xoxox