blackened chicken

We've been trying to eat a bit healthier lately, but I've also needed food that's easy and fast.  This is a great 30-minute dinner that everyone in the family just loved.  It's also easy to change to fit your tastes - use either hot salsa or stick with mild!  The couscous adds a nice texture and helps the chicken and veggies stretch a little farther.

Blackened Chicken

• 2 t. chili powder
• 1/4 t. salt
• 1/4 t. pepper
• 4 boneless skinless chicken breast halves
• 1 T. oil
• 15 oz. can black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup chunky salsa
• 1 cup water
• 3/4 cup couscous
• dash salt, cumin, and Ranch salad dressing mix (optional)

Combine the chili powder, salt, and pepper; rub over both sides of chicken.  In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear.  Remove and keep warm.

Add the beans and corn and salsa to the skillet; bring to a boil.  Reduce heat, cover, and simmer for 2-3 minutes or until heated through.

Meanwhile, bring 1 cup water to a boil in a small saucepan.  Add couscous, salt, cumin, and Ranch salad dressing mix (optional).  Cover and remove from heat.  Let sit for 5 minutes, and then fluff with a fork.

To serve, place 1/2 cup couscous on a plate.  Top with bean mixture and then chicken.