Chicken with Southwestern Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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