Ingredients
You will need a large, shallow pan and olive (preferred) or canola oil to make this dish.
1
yellow/orange pepper, diced
1
jar of salsa of your choice
4
Chicken Breasts, tenderized
1/4
cup mix of your favorite hot/mexican spices, such as chipotle, red pepper, tabasco, lemon/lime juice, etc.
1
bag of black bean & corn type of frozen veggies
Directions
1.
Coat the bottom of the pan with the oil, turn to 1/2 to 3/4 heat until little drops of water dance when flicked in the pan. Add the frozen veggies (don't thaw) and the jar of salsa. Squeeze the lime juice over them. Keep it moving so it doesn't stick together - if things look too dry or burn-y, add the water as needed.
2.
Mix the flour and spices together in a shallow bowl, dredge chicken, coating well. (Chicken can be dipped in egg or lime juice before the flour, if desired), push the stuff in the pan to make a little well for each chicken breast, ensuring there's oil between the breast and the pan to prevent burning. Flip after a few minutes, slicing the center of the chicken to ensure there's no pink before serving.
3.
Try it with some red beans and rice dry mix (prepared, of course) or some canned refried black beans heated with some cheese.
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