Hot Spicy Skillet Chicken

1. In a small bowl combine chili powder, garlic powder, salt, and pepper. Sprinkle evenly over chicken breasts.

2. In skillet heat oil over medium heat. Add chicken and cook for 6 to 8 minutes until juices run clear.

3. Stir in beans, corn, and salsa. Heat to boiling. Cover and simmer 5 minutes or until heated through and thickened.

4. Serve over rice. Top with cheese, if desired, and garnish with cilantro.

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Nutrient	Quantity
Total fats	22.9438 g
Protein	181.4845 g
Carbohydrates	567.6823 g
Energy	3219.2296 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5396 g
Water	412.0423 g
Aspartic acid	13.616 g
Calcium, Ca	1024.0862 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	179.4105 g
Fiber, total dietary	72.5846 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	265.6865 g
Niacin	28.2109 mg
Vitamin A, RAE	221.1085 g
Arginine	7.9125 g
Riboflavin	1.4999 mg
Tocopherol, beta	0.026 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.001 g
Glutamic acid	19.1908 g
Sodium, Na	868.7314 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3398 g
Total lipid (fat)	22.9438 g
Manganese, Mn	8.7112 mg
Fructose	1.915 g
Proline	5.1568 g
Fatty acids, total saturated 16:0	5.7018 g
Fatty acids, total saturated 8:0	0.1429 g
Sucrose	0.5287 g
Choline, total	520.94 mg
Sugars, total	12.9569 g
Serine	6.3923 g
Fatty acids, total saturated 10:0	0.3196 g
Fatty acids, total saturated 18:0	1.7965 g
Fatty acids, total saturated 20:4 undifferentiated	0.1621 g
Vitamin B-6	2.3607 mg
Selenium, Se	122.8312 g
Ash	23.5412 g
Tocotrienol, delta	0.0173 mg
Fatty acids, total saturated 18:1 undifferentiated	4.7241 g
Pantothenic acid	7.7623 mg
Phenylalanine	6.385 g
Copper, Cu	5.2385 mg
Betaine	0.0985 mg
Thiamin	6.3651 mg
Retinol	198.972 g
Methionine	2.006 g
Iron, Fe	42.1211 mg
Carbohydrate, by difference	567.6823 g
Phosphorus, P	2516.4542 mg
Folate, total	2793.4548 g
Tocopherol, gamma	0.159 mg
Fatty acids, total saturated 4:0	0.4129 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0717 g
Lycopene	5254.715 g
Alanine	5.3851 g
Cholesterol	188.6013 mg
Valine	6.4254 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.4117 g
Glycine	4.7947 g
Carotene, alpha	0.069 g
Glucose (dextrose)	1.5059 g
Fatty acids, total saturated 14:0	1.3062 g
Zinc, Zn	22.8583 mg
Isoleucine	5.2039 g
Fatty acids, total saturated 12:0	0.358 g
Fatty acids, total polyunsaturated	4.3262 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	9.5296 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	1179.4684 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0374 g
Folate, DFE	3370.6548 g
Tryptophan	1.3974 g
Vitamin C, total ascorbic acid	1.656 mg
Phytosterols	0.591 mg
Folic acid	825.1 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0045 g
Tocotrienol, beta	0.3813 mg
Fatty acids, total saturated 6:0	0.2446 g
Tyrosine	3.4741 g
Vitamin B-12	3.118 g
Vitamin K (phylloquinone)	30.2672 g
Fatty acids, total saturated	10.5726 g
Histidine	3.1812 g
Fatty acids, total monounsaturated	5.2579 g
Threonine	4.815 g
Folate, food	1968.3548 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	4.3372 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1029 g
Magnesium, Mg	896.5778 mg
Lysine	7.2711 g
Potassium, K	7704.5387 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	1.5427 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Rice	2 cups	1350.5	295.815	2.442
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Oil	1 tablespoon	112.128	0	12.7334
Chicken breast	4 boneless	0	0	0
Cheese	0	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
cilantro	0	0	0	0
black bean	15 ounces	1450.0765	265.1812	6.0384
ancho chile powder	1 teaspoon	277.3833	0	1.5583
salsa	0.33 cup	25.1333	5.7547	0.1473
mexican corn	11 ounces	277.3833	0	1.5583