Chicken with Black Bean Salsa

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

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Nutritional Information

Amount per serving
  • Calories: 425
  • Calories from fat: 26%
  • Fat: 12.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.3g
  • Protein: 48.4g
  • Carbohydrate: 29.1g
  • Fiber: 9.2g
  • Cholesterol: 109mg
  • Iron: 4.6mg
  • Sodium: 867mg
  • Calcium: 69mg

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

  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.
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