Tuesday, April 14, 2009
Chicken with Southwestern Salsa
This is really delicious and fast. We had this last week for dinner and although the rub could use a little more flavor (next time we'll marinate it in lemon juice overnight) the salsa made up for any flavor missing in the rub. I actually had the leftover salsa for lunch the next day and it was still great!
For a vegetarian dish, skip the chicken and head straight for the salsa!
4 servings (serving size: 1 chicken breast half and 3/4 cup salsa)
* 1 tablespoon canola oil, divided
* 1 teaspoon ground cumin, divided
* 3/4 teaspoon ground coriander, divided
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/8 teaspoon ground red pepper
* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/2 cup prechopped onion
* 1 teaspoon bottled minced garlic
* 1/3 cup chopped plum tomato
* 1/4 cup chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 (15 1/2-ounce) can black beans, rinsed and drained
* 1 (8 3/4-ounce) can no-salt-added whole kernel corn, drained
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.
2. While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well. Serve with chicken.