A delightful and easy-to-make chicken and bean skillet dish with a Southwestern flair, perfect for a quick and flavorful meal.
Heat a large skillet over medium heat and spray with cooking spray.
Ensure the skillet is evenly heated before adding ingredients to prevent sticking.
Add the chicken breasts to the skillet and cook until fully cooked and golden brown on both sides.
Cook the chicken in batches if necessary to avoid overcrowding the skillet.
Stir in the salsa, black beans, and corn, mixing well.
Drain and rinse the beans before adding to remove excess sodium.
Cook until all ingredients are heated through and flavors are combined.
Simmer the mixture for a few minutes to allow the flavors to meld together.
Serve the chicken and bean mixture over the cooked rice.
Garnish with fresh cilantro or a dollop of sour cream for added flavor and presentation.
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