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Chicken with Black Bean Salsa

Photography: Randy Mayor; Styling: Melanie J. Clarke

Yield 1 serving (serving size: 1 chicken breast half and 3/4 cup salsa)
Serve this as is, or slice the chicken and pair it with warm flour tortillas, sour cream, and shredded cheese for chicken fajitas.

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)

Nutrition 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

How to Make It

  1. To prepare salsa, combine first 9 ingredients, tossing well to combine.

  2. 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.