Meal Mondays: Salsa Chicken

Dinnertime has done it again and sent me a delicious recipe my family devoured (and I have a family of picky eaters).  This dinner was so quick and easy to prepare – just about anyone can cook it.  My place of employment sponsors our subscription to this great service.  I have never prepared my black beans and corn this way and I guarantee your tastebuds will be singing.  Please ENJOY this recipe and leave a comment if and when you try it to let me know what your family thought.

Ingredients for Salsa Chicken

• 1 packet McCormick Taco Seasoning Mix
• 1 pound boneless skinless chicken breast, cut into strips
• 2 tablespoons vegetable oil
• 1 14.5 oz can or jar diced tomatoes, no salt added
• 1/4 cup apricot or peach preserves

Ingredients for Southwest Corn and Black Beans

• 2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground oregano
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tablespoon olive oil
• 1 cup onion
• 1 14.5 oz can or jar frozen corn
• 1 14.5 oz can or jar canned black beans, drained and rinsed

Preparation for Salsa Chicken

1. Place the seasoning mix on a plate or in a plastic bag. Add chicken strips; toss to coat.
2. Heat the oil in a large skillet on medium heat. Add chicken; cook and stir 5 minutes or until chicken is lightly browned.
3. Stir in tomatoes and preserves. Reduce heat to low; cover and simmer 10 minutes.

Preparation for Corn and Black Beans

1. Heat the oil in a large skillet on medium heat.
2. Add the onion; cook and stir 4 minutes or until tender. Add remaining spice mixture; cook and stir 1 minute to toast spices.
3. Stir in corn and beans. Reduce heat to low; cover and cook 3 to 4 minutes or until heated through, stirring occasionally.
4. Remove from heat; keep warm.

Do you plan to try this recipe?