Prep Time 15 min
Cook Time 15 Min
Servings 6
Difficulty Easy

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 1 medium onion
  • 1 medium red bell pepper
  • 1 (10 oz.) pkg. frozen whole kernel corn
  • 1 tsp. hot pepper sauce
  • Hot cooked rice

Directions

  • Step 1

    CUT chicken into bite-size pieces. Combine chili powder, cumin, salt and black pepper in shallow dish. Add chicken; toss to coat.

  • Step 2

    HEAT 2 tablespoons oil in large skillet over medium-high heat. Add chicken. Cook and stir until no longer pink in center or until internal temperature reaches 165°F; remove to serving dish.

  • Step 3

    HEAT remaining 1 tablespoon oil in same skillet. Add onion. Cook and stir 2 minutes or until tender. Add bell peppers and corn. Cook and stir 3 to 4 minutes or until crisp-tender. Return chicken to skillet to reheat. Season with additional salt, pepper and hot pepper sauce. Serve with rice.

Serving size
(1/6 of recipe)

  • Calories 310
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 50mg
  • Sodium 510mg
  • Potassium 0mg
  • Total Carbohydrates 36g
  • Dietary Fiber 3g
  • Sugars 3g
  • Protein 20g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet