In a large skillet add in the canola olive oil and bring to a high heat.
Next, add in the chicken and sauté for 6 minutes, 3 minutes each side. Drain the oil and return the chicken to the skillet.
Continuing on high heat, add in the pinto beans, salsa, salt, and ground black pepper. Bring to a simmer and cook for 8 minutes, mixing occasionally, or until the sauce has thickened.