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.
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
How to Make It
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.
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.
I pounded the chicken breasts, rubbed them with the spices. I let the chicken sit for 30 minutes and cooked in a skillet. The chicken turned out oh so flavorful. I used frozen corn and sauteed the tomatoes along with the corn and garlic. I, also added some chopped scallion. The salsa went so well with the chicken.
Very nice for a weeknight dinner. I started the chicken in a skillet, but finished the breasts in the oven. For the salsa, I substituted thawed frozen corn for the canned, and cherry tomatoes for the plum, as the latter weren't looking that great. Also, as I don't care for cilantro, I used parsley in the salsa. I also think that adding some minced chile to the salsa would be nice.
This recipe had more flavor that I expected for a simple, healthy recipe. Definitely good enough to serve to company. The only thing I changed was that I cooked the chopped tomatoes for a minute or two in a skillet...gave them a nice flavor.
I am rating this recipe 3 stars b/c I changed it some...because I prefer my chicken baked instead of on the stovetop. I put the chicken in a pan, sprinkled with the spices, and cooked on 400 for 25 minutes, then added the corn/bean/lime juice mixture to the pan and cooked another 15 minutes. We really liked it this way (my hubby did say that he would not have liked it if the salsa had been cold).
Though this is from a winter issue, it's a good summer dish -- just subbed fresh corn and garlic. Used a combo of breasts and boneless thighs and some ground chipotle in addition to the cayenne pepper in the rub. Cooked outdoors on the bbq. Served with the recommended salad, but used half orange-mango and half lime juice for the dressing. Fresh & light.