This recipe has been one of my absolute favorites for several years. I never tire of it, and love to sometimes make the salsa on it’s own to use as a dip for tortilla chips. Makes 4 servings. Chicken/Marinade: Freshly squeezed lime juice from 2 limes (about 4 Tbsp) 4 skinless, boneless chicken breasts (approx 6 oz each) Salsa: 1 cup corn kernels
Lime Chicken with Black Bean Corn Salsa
2 tsp olive oil
1 Tbsp chopped fresh cilantro
1 garlic clove, crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1 can (15 1/2 oz) black beans, drained and rinsed
1 cup diced tomato
1/2 cup diced red onion
1 jalapeno pepper, seeded and minced
3 Tbsp freshly squeezed lime juice
2 tsp olive oil
1 Tbsp rice wine vinegar
2 Tbsp chopped fresh cilantro
salt and pepper to taste
Makes 4 servings.
Freshly squeezed lime juice from 2 limes (about 4 Tbsp)
4 skinless, boneless chicken breasts (approx 6 oz each)
1 cup corn kernels
In a small bowl, whisk together first 7 ingredients. Place chicken breasts in shallow dish and drizzle with lime marinade. Cover and chill for at least 2 hours.
In a medium bowl, combine all salsa ingredients; season with salt and pepper. Cover and chill until ready to serve.
Heat grill to medium-high heat. Remove chicken from marinade. Season with salt and pepper. Grill 5 to 6 minutes per side, turning once, until cooked through. Remove from grill, allow to cool slightly, then top with salsa to serve.
I sometimes add more tomato, making it more salsa-like, and occasionally bump up the jalapeno content if those partaking can handle a little heat.
I would love to give credit where credit is due, but I honestly don’t know where this recipe originally came from. It’s one of the hundreds I’ve clipped from magazines over the years and compiled into my own personal binders. I’ve made so many modifications that whoever originally created it probably wouldn’t recognize it anyway!