Broiled Chicken with Bean-and-Corn Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 tablespoons southwestern-style oil with garlic, jalapeño pepper, cilantro, and lime, divided |
1/4 cup sliced green onions |
1 (15-ounce) can no-salt-added black beans, drained |
1 (8-ounce) can no-salt-added whole-kernel corn, drained |
1 (4.5-ounce) can chopped green chiles, undrained |
1 (2-ounce) jar diced pimento, drained |
vegetable cooking spray |
cilantro sprigs (optional) |
Directions:
1. Place chicken in a shallow dish; sprinkle pepper and salt over both sides of chicken, and drizzle with 1 tablespoon oil. Cover and marinate in refrigerator 20 minutes.
2. Combine the remaining oil, green onions, beans, corn, chiles, and pimento in a medium bowl; stir well.
3. Place chicken on broiler pan coated with cooking spray, and broil 6 minutes on each side or until done. Cut chicken into thin slices.
4. Spoon bean mixture onto individual plates, and top with sliced chicken. Garnish with cilantro sprigs, if desired.
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