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Chicken with Southwestern Salsa

Chicken with Southwestern Salsa
Photo: Randy Mayor; Styling: Cindy Barr
Yield

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

Serve with a mixed green salad. For the dressing, combine 1/4 cup fresh lime juice, 1 tablespoon sugar, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon cumin in a large bowl, stirring with a whisk. Add 6 cups torn romaine lettuce, 1/2 cup thinly sliced red onion, and 1/4 cup diced avocado; toss gently to combine.

Ingredients

  • 1 tablespoon canola oil, divided
  • 1 teaspoon ground cumin, divided
  • 3/4 teaspoon ground coriander, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1/3 cup chopped plum tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 (15 1/2-ounce) can black beans, rinsed and drained
  • 1 (8 3/4-ounce) can no-salt-added whole kernel corn, drained

Nutrition Information

  • calories 317
  • caloriesfromfat 0.0 %
  • fat 8.7 g
  • satfat 1.4 g
  • monofat 3.5 g
  • polyfat 1.9 g
  • protein 39 g
  • carbohydrate 24.4 g
  • fiber 5.2 g
  • cholesterol 94 mg
  • iron 2.2 mg
  • sodium 705 mg
  • calcium 50 mg

How to Make It

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.

  2. While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well. Serve with chicken.