Tex-Mex Salsa Chicken Skillet

Ingredients

• 4 boneless, skinless chicken breasts
• 1 1/2 tsp ancho chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper
• 1 1/2 Tbsp olive oil
• 1/3 cup low-sodium chicken broth
• 1/2 cup bottled salsa
• 1 pkg. frozen Southwest blend
• 1 diced avocado, 1 diced roma tomato, 3 Tbsp chopped fresh cilantro, lime wedges

Directions

1. Use the flat face of a meat mallet to even out the thicker areas of the chicken. Whisk the chili powder, cumin, garlic powder, and 1/4 tsp each salt and pepper in a small bowl, then season the chicken on both sides with the mixture.
2. Warm the olive oil in a 12-inch skillet set over medium-high heat. Place the chicken in the pan, using a splatter screen if you have one, and cook until the underside is nicely browned, about 5 minutes. Turn the chicken over and continue cooking, lowering the heat a bit if necessary, until an instant-read thermometer inserted into the middle reads 155 – 160 degrees, about 5 minutes more.
3. Add the broth and salsa over the chicken, then stir in the Southwest blend. Taste and add salt and pepper as needed. Lower the heat to medium, cover the skillet, and cook until the vegetables and black beans are heated and the chicken reaches 165 in the center, about 3 – 4 minutes.
4. If you like, add the avocado, tomatoes, and cilantro. Serve the chicken with rice, or chop it, mix it back into the black bean mixture, and spoon it into tortillas with lime wedges for squeezing.