Chicken with Black Bean Salsa

Chicken with Black Bean Salsa Recipe

Photography: Randy Mayor; Styling: Melanie J. Clarke

Serve this as is, or slice the chicken and pair it with warm flour tortillas, sour cream, and shredded cheese for chicken fajitas.

Yield:

1 serving (serving size: 1 chicken breast half and 3/4 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 425
Caloriesfromfat 26 %
Fat 12.2 g
Satfat 3.7 g
Monofat 5.1 g
Polyfat 2.3 g
Protein 48.4 g
Carbohydrate 29.1 g
Fiber 9.2 g
Cholesterol 109 mg
Iron 4.6 mg
Sodium 867 mg
Calcium 69 mg

Ingredients

Salsa:
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
Chicken:
1 teaspoon butter
Cooking spray
1 (6-ounce) skinless, boneless chicken breast half
Dash of salt
Dash of freshly ground black pepper
Lime slice (optional)

Preparation

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.

January 2003
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