Chicken with Southwestern Salsa

Chicken with Southwestern Salsa
Photo by Randy Mayor

Ingredients

  • 1 (15 1/2-ounce) can black beans, rinsed and drained
  • ½ cup prechopped onion
  • 1 tablespoon canola oil, divided
  • 1 teaspoon ground cumin, divided
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon black pepper
  • ¼ cup chopped fresh cilantro
  • + 7 more ingredients
    • ¾ teaspoon ground coriander, divided
    • 1/8 teaspoon ground red pepper
    • 1 (8 3/4-ounce) can no-salt-added whole kernel corn, drained
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1/3 cup chopped plum tomato
    • 1 teaspoon bottled minced garlic
    • ½ teaspoon salt

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 ...

View full recipe at My Recipes

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