Chili-Crusted Chicken

Serves: 4-6

1 c. brown rice
2 tsp. chili powder
1 tsp. paprika
1 tsp. cumin
1/4 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp. cinnamon
1 lb. boneless, skinless chicken breast, cut into strips
1 T. olive oil
1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, rinsed & drained

Cook rice according to package directions. Meanwhile, in a small bowl, combine chili powder, paprika, cumin, garlic salt, pepper and cinnamon. Coat chicken strips with spice mix. Heat oil in large skillet over medium heat until hot. Add chicken; cook 8-10 minutes or until chicken in no longer pink inside. Remove from skillet; keep warm. In the same skillet combine cooked rice, corn, black beans and any remaining spice mix. Cook, covered, over medium heat for 5 minutes or until heated through. Serve chicken strips over rice mixture.

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Tips: This was a great low-fat chicken dish that is made even healthier with the addition of brown rice and black beans. Don't forget that brown rice takes about 40 minutes so you might need to start it before you begin cooking the chicken. If your family likes things a little on the spicy side, you can increase the chili powder to 3 teaspoons. If desired, add a small amount of the canned corn "juice" to the skillet when you mix the corn, rice & beans.

Recipe adapted from Pillsbury: Best of the Bake-off Cookbook