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Photography: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke

Chicken with Black Bean Salsa

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

Cooking Light JANUARY 2003

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

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.

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
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Chicken with Black Bean Salsa Recipe

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