Ingredients:

• 4 boneless, skinless chicken breast halves
  
• 1 tablespoon chili powder
  
• 2 tablespoons oil, divided
  
• 1 cup onion, chopped
  
• 1 medium red bell pepper, cut into strips
  
• 1 package (10 ounces) frozen whole kernel corn, thawed
  
• Hot pepper sauce (optional)
  
• Cooked rice (optional)*

*Nutrition facts calculated without rice.

Directions:

1. Rinse chicken. Pat dry. Cut into bite-size pieces.
   
2. Combine chili powder and salt in shallow dish. Add chicken. Turn to coat.
   
3. Heat 1 tablespoon oil in large skillet on medium-high heat. Add chicken. Cook and stir until no longer pink in center. Remove to serving dish.
   
4. Heat remaining 1 tablespoon oil in skillet. Add onion. Cook and stir 2 minutes or until tender.
   
5. Add bell peppers. Cook and stir 3 to 4 minutes or until crisp-tender. Add corn. Heat thoroughly, stirring occasionally.
   
6. Return chicken to skillet to reheat. Season with hot pepper sauce, if desired. Serve with rice.