Southwestern Salsa Chicken

A chicken dish packed with Southwestern flavors, salsa, and the chicken having the delicious spice blend of Mexican spices then the yummy different textures from healthy black beans, peppers, corn, onion, avocado, tomatoes, cilantro and squeeze a little fresh lime juice oh lord I can't tell you how good this dish is, you can either eat this with rice or slice up the chicken and add everything  in tortillas, either way after I made this dish 2 times eating it both ways..I gotta say winner winner delicious chicken dinner. And so simple to make for a weekday meal, or this would be a great dish if you are having a party, make and place in a chafing dish, instead of the old same chicken parm, chicken Pict, chicken Marsala, your guests will be impressed with this one.. Also great if you want to have a Mexican themed party with family or friends, make this some guacamole and chips, salsa verde, or any type of Mexican dishes..
Note: If you have a problem finding the Southwest blend veggies just substitute with 1 can black beans, 1 1/2 cups frozen corn, and you can purchase 1 onion and 1 large bell pepper and before you cook the chicken in olive oil, dice up the onion and the pepper and saute until soft and slightly browned, just a little color. Then set that aside and add when the directions say to.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 1/2 teaspoons chili powder
• 1/2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika, if desired 
• Salt, if desired
• Black pepper 
• 3-4 Tablespoons olive oil
• 1/3 cup low-sodium chicken broth
• 1/2- 3/4 cup salsa 
• 1 (14 oz) package of frozen Southwest blend veggies,  (with the black beans, corn, bell peppers and onions) let the frozen black bean, pepper, corn package sit on counter to defrost for about 10-15 minutes while cooking the chicken. 
Topping Ingredients:
• 1 diced avocado( squeeze lime onto avacado so it doesn't turn brown) 2 diced tomatoes, 3 Tablespoons chopped fresh cilantro, lime wedges
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• For serving: Flour or corn tortillas or rice 

Directions:

• 1. Make sure your chicken breasts are the same in thickness, if needed with a mallet pound the chicken breasts to similar size.
• 2. In a medium sized bowl whisk together chili powder, cumin, garlic powder, paprika and 1/8 teaspoon of salt and 1/8 teaspoon pepper. Sprinkle evenly over both sides of chicken. 
• 3. Over medium-high heat add the olive oil in a large skillet. When oil is hot add the chicken and cook until until the chicken becomes browned about 4-5 minutes then flip chicken and saute chicken about 4-5 minutes longer. It will cook another few minutes in the next step 4.
• 4. Pour broth and salsa over chicken then add in Southwest blend mix, a little more salt and pepper if desired then reduce the heat to medium and cover and cook until veggies and black beans have warmed through and chicken about 3 - 4 minutes. On top add in avocados, tomatoes and cilantro if you like. Serve with white rice, or you can take the chicken out slice it, then place the chicken back into the skillet, toss and serve in warm corn or flour tortillas, which ever tortilla you desire then with lime wedges if desired.

Recipe slightly adapted and photos from:http://www.cookingclassy.com/2016/03/tex-mex-salsa-chicken-skillet/