Serve this as is, or slice the chicken and pair it with warm flour tortillas, sour cream, and shredded cheese for chicken fajitas.
1/2 cup canned black beans, rinsed and drained
1/4 cup fresh corn kernels
1 tablespoon chopped red onion
1 teaspoon chopped seeded jalapeño pepper
1 teaspoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon ground coriander
4 grape or cherry tomatoes, quartered
1 teaspoon butter
1 (6-ounce) skinless, boneless chicken breast half
Dash of salt
Dash of freshly ground black pepper
Lime slice (optional)
How to Make It
To prepare salsa, combine first 9 ingredients, tossing well to combine.
To prepare chicken, heat butter in a small nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with dash of salt and black pepper. Add chicken to pan; cook 6 minutes on each side or until done. Serve with salsa and lime slice, if desired.
This made a delicious, filling dinner for one with steamed yellow squash and chard. However, I did use a full Tablespoon of chopped jalapeno, a 1/2 tsp. of roasted corriander, a 1/2 teaspoon of cumin, garlic, fresh oregano, and the juice of 1/2 lime. I also slid the salsa into the frying pan during the last minute or so of cooking, so it was more like a side dish. So it's a good basic recipe that needs a flavor intensification, but the idea is just great. I also left out the olive oil from the salsa, thereby saving 40 unneeded calories.
This salsa is great! I made with a can of black beans, a can of whole kernel corn, about 1/3 cup of red onion, a 12 oz. container of fresh cherry tomatoes, a juice of a whole lime, a large diced jalapeno pepper and salt and coriander to taste. I left out the oil because I forgot to include it. It had a really fresh taste to it and I will definitely make this again!
I make extra portions of the salsa so I can put it on everything - especially as a salad on mixed greens. I added some cumin and paprika to the salt and pepper on the chicken before putting the breasts on the skillet. This is the best quick and easy recipe, and if you scale it up you'll have leftovers for lunch and dinner the next night!
Only made salsa. Served with CL Hoisin Barbecued Chicken & it was fabulous! Changes: basically doubled recipe - 1 can black beans, 2 ears corn roasted on grill, 2 red peppers roasted on grill, peeled, & coarsely chopped, more onion, jalapeno peppers (2), lime juice (3T),1/4t salt, 1/4t coriander, chopped cilantro. Absolutely make again. Roasting corn added alot of flavor!
I really like this recipe. I love that it's light, and comes together quickly. I grill the chicken on my Foreman grill and make the salsa early in the day so that dinner is ready in ten minutes. It tastes great with tortillas and avocado, but it's also really satisfying on its own. Yum!
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