Sauteed Chicken and Black Bean Salsa

Sauteed Chicken and Black Bean Salsa
Sauteed Chicken and Black Bean Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    boneless, skinless chicken breasts

  • 2

    T. Extra Virgin Olive Oil, divided

  • Adobo All-Purpose Seasoning With Pepper, to taste

  • 1/2

    Red Onion diced small (about 3/4 cup)

  • 1/2

    Red Bell Pepper diced small (about 1/2 cup)

  • 1

    t. Minced Garlic or 1 clove finely chopped fresh garlic

  • 1

    can Black Beans, drained and rinsed (5.5 oz.)

  • 1/2

    can Whole Kernel Corn (about 3/4 c.)

  • 1/2

    t. Ground Cumin

  • 1

    Avocado diced small (about 1 c.)

  • 2

    T. lemon juice

  • 2

    T. roughly chopped fresh cilantro

Directions

Het 1 T. of oil in a large skillet over medium high heat. Season the chicken with adobo seasoning. Add the breasts to the pan, browning the chicken for 3-4 minutes per side or until the internal temperature reaches 170 degrees F. Transfer the chicken to a plate and tent with foil to keep warm. Heat the remaining oil in the skillet. Add the onions, peppers and garlic. Cook on medium heat for approx. 3-4 minutes. Stir in the black beans, corn and cumin. Continue cooking until warmed through, approx. 2 minutes. Remove the pan from heat and stir in the avocado, lemon juice and cilantro until combined. Serve bean mixture warm atop chicken breasts.

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