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Chicken with Corn Salsa

A bright, quick corn and black bean salsa served over seasoned pan-seared chicken.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 2 cups frozen corn, thawed
  • 1 cup black beans, drained and rinsed
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tbsp fresh jalapeño, finely diced optional
  • 1/4 cup red bell pepper, finely diced
  • 2 tsp lime juice
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 2 pounds boneless skinless chicken breast, cut into thin cutlets
  • 2 tablespoons lime juice (for chicken)
  • 2 tablespoons taco seasoning
  • 2 tablespoons vegetable oil divided, 1 tbsp for marinade and 1 tbsp for cooking

Instructions

  • In a large bowl, combine the thawed corn, drained black beans, chopped cilantro, chopped red onion, diced jalapeño (if using), diced red bell pepper, 2 tsp lime juice, 2 tsp lemon juice, and 1/2 tsp salt; mix well.
  • Cover the salsa and chill in the refrigerator while you prepare the chicken so flavors meld.
  • Place the chicken cutlets in a large zip-top bag or container and add 2 tablespoons lime juice, 2 tablespoons taco seasoning, and 1 tablespoon vegetable oil; seal and toss to coat evenly.
  • Heat a large skillet over medium-high heat and add the remaining 1 tablespoon vegetable oil.
  • When the skillet is hot, add chicken in a single layer and cook undisturbed for 2–3 minutes until the bottom browns.
  • Flip the chicken, reduce heat to low, cover, and cook until the internal temperature reaches 165°F (74°C), about a few more minutes depending on thickness; remove cooked chicken to a plate.
  • If necessary, repeat cooking remaining chicken in batches so pieces cook in a single layer.
  • Serve each chicken cutlet topped with a scoop of the chilled corn and black bean salsa.

Equipment

  • Large Bowl
  • Measuring Spoons
  • Measuring Cups
  • large zip-top bag or container
  • Large Skillet
  • Spatula or tongs
  • Knife and cutting board
  • Meat Thermometer

Notes

  • Chill the salsa for best flavor before serving.
  • Jalapeño is optional—discard seeds for less heat.
  • Cook chicken in batches if it doesn’t fit in a single layer.
  • Use a meat thermometer to ensure chicken reaches 165°F.
  • Toss diced avocado with 1 tsp oil before adding if you want avocado in the salsa.