Taco Chicken With Corn Salsa |
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Prep Time: 7 Minutes Cook Time: 13 Minutes |
Ready In: 20 Minutes Servings: 4 |
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You can make the salsa ahead of time, just don't add the avocado until ready to serve in order to preserve it's color and texture. Ingredients:
1 (1 1/4 ounce) envelope taco seasoning mix |
4 boneless skinless chicken breast halves |
2 tablespoons vegetable oil |
1 (11 ounce) can mexicorn, drained (with red and green peppers) |
1 medium avocado, pitted, peeled and chopped |
2 tablespoons red onions, finely chopped |
2 tablespoons fresh cilantro, chopped |
1 tablespoon lime juice |
1 teaspoon honey |
Directions:
1. Reserve 2 tsp of the taco seasoning mix in medium bowl.
2. Coat chicken with remaining taco seasoning mix.
3. Heat oil in 12-inch skillet over medium heat.
4. Cook chicken in oil 3 to 5 minutes, turning once, until brown.
5. Reduce heat to medium-low.
6. Cook about 8 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
7. While chicken is cooking, add remaining ingredients to reserved taco seasoning mix; toss gently.
8. Serve salsa over chicken.
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