I found this recipe on eatbetteramerica.com, and Aubrey and I both loved it. I think next time I'll use black beans instead of the kidney so it will give it more of a southwestern taste. I found some lime tortilla chips on sale at the grocery store today, so I bought them to serve with this. They were perfect for getting the last bit of salsa off of the plate.
Ingredients:2 teaspoons chili powder
2 teaspoons brown sugar
1 teaspoon ground cumin
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons olive oil
1 can (7 oz) Green Giant® whole kernel sweet corn, drained
1/2 small red bell pepper, chopped
1/2 small cucumber, seeded and chopped
1/2 cup Progresso® red kidney beans, rinsed and drained
3 tablespoons lime juice
1/4 teaspoon salt
Directions:
1. In cup, combine chili powder, brown sugar and cumin. Rub both sides of chicken breasts with the spice mixture.
2. In large skillet, heat oil over medium heat. Cook chicken in hot oil 12 minutes, turning occasionally, or until instant-read thermometer inserted in the thickest portion reads 160°F and juices run clear.
3. Meanwhile, in medium bowl, stir together corn, red pepper, cucumber, kidney beans, lime juice and salt.
4. Evenly divide corn salsa onto 4 plates. Top each with a chicken breast.
Nutritional Info (per serving): Calories 320 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 380mg; Total Carbohydrate 19g (Dietary Fiber 3g, Sugars 5g); Protein 34g % Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 4%; Iron 15%
No comments:
Post a Comment