An easy skillet chicken recipe that's perfect for busy days. Chicken breasts are seasoned with spices and pan seared then covered with salsa, black beans, corn and avocado. Great served in tacos or over rice.
Pound thicker parts of chicken to an even thickness with the flat side of a meat mallet. In a small bowl whisk together chili powder, cumin, garlic powder, and 1/4 tsp each salt and pepper.
Sprinkle evenly over both sides of chicken. Heat olive oil in a 12-inch skillet over medium-high heat.
Add chicken (cover with a splatter screen if you have one, I highly recommend them) and cook until until browned on bottom (about 5 minutes) then rotate and cook (reducing heat slightly if needed) until center of chicken registers 155 - 160 degrees on an instant read thermometer, about 5 minutes longer.
Pour broth and salsa over chicken then add in Southwest blend, season with salt and pepper to taste.
Reduce heat to medium, cover and cook until veggies and black beans have warmed through and chicken registers 165 in center, about 3 - 4 minutes. Toss in avocados, tomatoes and cilantro if desired.
Serve with rice, or chop chicken and return to black bean mixture and toss then serve in tortillas with lime wedges for spritzing.