Sautéed Chicken and Black Bean Salsa
In The Fresh Meat Case
Sautéed Chicken and Black Bean Salsa
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural
PREP TIME: 10min COOK TIME: 15min
Serves 4
- 420
Calories - 40g
Protein - 870mg
Sodium - 1.5g
Sat. Fat - 5g
Sugar 
Ingredients
4 PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural orPERDUE® HARVESTLAND® PERFECT PORTIONS® Boneless Skinless Chicken Breasts
2 tbsp. 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 tsp. minced garlic or 1 clove finely chopped fresh garlic
1 can black beans, drained and rinsed (15.5 ounces)
1/2 can whole kernel corn (about 3/4 cup)
1/2 tsp. ground cumin
1 avocado diced small (about 1 cup)
2 tbsp. lemon juice
2 tbsp. roughly chopped fresh cilantro
Step 1
Brown
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with Adobo. Add the breasts to the pan. Brown the chicken for 3 to 4 minutes per side or until the internal temperature reaches 170°F. Transfer the chicken to a plate and tent with foil to keep warm.
Step 2
Saute
Heat the remaining oil in a skillet. Add the onions, peppers and garlic. Cook on medium heat just until the onions begin to become translucent, approximately 3 to 4 minutes. Stir in the black beans, corn and cumin. Continue cooking until warmed through, approximately 2 minutes. Remove the pan from heat. Stir in the avocado, lemon juice and cilantro until combined.
Step 3
Serve
Serve bean mixture warm atop chicken breasts.
35 MIN
