Salsa Chicken with Corn and Black Beans
Cilantro-Lime Rice
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 (1-oz) envelope taco seasoning mix
- 1 (16-oz) jar salsa verde
- 1 (12-oz) pkg frozen corn
- 1 (15-oz) can black beans, drained and rinsed
- 1 pint grape tomatoes, halved
- ⅓ cup sour cream
- 1 Tbsp fresh lime juice
- 1 (8-oz) pkg shredded Monterey Jack cheese
Instructions
- Cut chicken in half crosswise; pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Rub chicken with oil, and sprinkle with taco seasoning mix.
- Cook chicken in a large nonstick skillet over medium heat 3 to 4 minutes per side. Stir in salsa, corn, and beans; bring to a boil, reduce heat, and simmer 5 minutes. Stir in tomatoes, sour cream, and lime juice. Sprinkle with cheese.
- Cook 2 minutes or until cheese is melted. Serve over Cilantro-Lime Rice recipe.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1 tsp lime zest
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions; stir in lime zest, lime juice, and cilantro.
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