Mexican
Chicken with Black Bean & Corn Salsa
Prep Time: 10 min | Cook Time: 10 min | Servings: 4 | Calories: 320
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Prep Time
10 min
Cook Time
10 min
Servings
4
Calories
320
This tasty protein-packed meal is great for your next fiesta with tender chicken breast halves simmered with zesty seasoning, corn, hearty beans and your favorite salsa. Serve hot with a topping of melted Sargento® Shredded Reduced Fat 4 Cheese Mexican and your favorite fresh garnishes.
Ingredients
- 1 tsp. each: ground cumin and chili powder
- 1/2 tsp. salt
- 4 (5 to 6 oz.) boneless, skinless chicken breast halves
- 2 tsp. canola or vegetable oil
- 1 cup rinsed and drained canned black beans
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup chunky salsa
- 1 cup (4 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican
- 1/4 cup chopped cilantro or green onion
Directions
- Sprinkle combined cumin, chili powder and salt over chicken.
- Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 4 to 5 minutes per side or until chicken is cooked through. Transfer to a plate; keep warm.
- Add beans, corn and salsa to same skillet; sauté 5 minutes or until heated through. Spoon mixture over four serving plates; top with chicken, cheese and cilantro.
