This is a very flexible recipe that can be made in one pan and in varying quantities easily. It reheats beautifully for a quick meal after a long day. Different ingredients can be added or subtracted to suit your tastes, too. (see notes at the bottom). If you prefer to make it vegetarian, simply substitute firm tofu  or soy protein for the chicken ; leave out the meat and cheese to make it vegan.

4 boneless, skinless chicken breasts
2-3 t. olive oil
Chili powder
15 oz. can of black beans, rinsed and drained
15 oz. can of corn, drained
15 oz. can of diced tomatoes, drained
Can of black olives, drained and sliced
Salsa (about 12 -16 oz.)
Cilantro, preferably fresh chopped (dried can be substituted)
Shredded cheese

Heat the olive oil in a large saute pan or Dutch oven over medium heat. Place chicken breasts in the pan and sprinkle with chili powder, to taste. While the chicken cooks, drain and/or rinse the canned vegetables as indicated. Turn the chicken after a few minutes to cook it through (actual time will depend on thickness.) 

After turning the chicken, pour all the vegetables into the pan on top of the meat. Pour the salsa on top of the vegetables and sprinkle with cilantro to taste. Stir to mix the vegetables. Cover, turn the heat down to low or medium-low and let the vegetables heat through while the chicken finishes cooking, perhaps 15 minutes. Sprinkle with shredded cheese when serving.

Great with tortillas or crusty bread!

Instead of chicken breasts, try: 

• 8 skinless, boneless chicken thighs
• 4 pork chops
• 1 lb. of ground turkey, cooked and drained of fat
• Large cubes of firm tofu
• Soy protein, such as Crumbles or Gimme Lean
• Or make it without any of these; the beans give you plenty of protein

Other optional ingredients to experiment with adding:

• sliced potatoes
• pigeon peas 
• chopped onions 
• mushrooms
• serve the veggies over a baked potato with the chicken on the side
• other ideas? Leave them in comments below!

Tags: Wescipes