Broiled Chicken with Bean-and-Corn Salsa

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4 servings (serving size: 1 chicken breast half and 2/3 cup bean mixture)


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4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons Southwestern-style oil with garlic, jalapeño pepper, cilantro, and lime, divided
1/4 cup sliced green onions
1 (15-ounce) can no-salt-added black beans, drained
1 (8-ounce) can no-salt-added whole-kernel corn, drained
1 (4.5-ounce) can chopped green chiles, undrained
1 (2-ounce) jar diced pimento, drained
Vegetable cooking spray
Cilantro sprigs (optional)


Place chicken in a shallow dish; sprinkle pepper and salt over both sides of chicken, and drizzle with 1 tablespoon oil. Cover and marinate in refrigerator 20 minutes.

Combine the remaining oil, green onions, beans, corn, chiles, and pimento in a medium bowl; stir well.

Place chicken on broiler pan coated with cooking spray, and broil 6 minutes on each side or until done. Cut chicken into thin slices.

Spoon bean mixture onto individual plates, and top with sliced chicken. Garnish with cilantro sprigs, if desired.

Created date

October 2003

Nutritional Information

Calories 325
Caloriesfromfat 30 %
Fat 10.7 g
Satfat 1.9 g
Monofat 6.1 g
Polyfat 1.4 g
Protein 33 g
Carbohydrate 23.3 g
Fiber 3.2 g
Cholesterol 72 mg
Iron 2.7 mg
Sodium 214 mg
Calcium 38 mg