Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve this as is, or for chicken fajitas.
Ingredients[]
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup fresh corn kernels
- 1 tablespoon chopped red onion
- 1 teaspoon chopped seeded jalapeño pepper
- 1 teaspoon fresh lime juice
- 1 teaspoon extra virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon ground coriander
- 4 grape or cherry tomatoes, quartered
- 1 teaspoon butter
- Cooking spray
- 1 (6-ounce) skinless, boneless chicken breast half
- Dash of salt
- Dash of freshly ground black pepper
- Lime slice (optional)
Directions[]
- To prepare salsa, combine first 9 ingredients, tossing well to combine.
- To prepare chicken, heat butter in a small nonstick skillet coated with cooking spray over medium-high heat.
- Sprinkle chicken with dash of salt and black pepper.
- Add chicken to pan; cook 6 minutes on each side or until done.
- Serve with salsa and lime slice, if desired.
Yield: 1 serving (serving size: 1 chicken breast half and 3/4 cup salsa)