This dinner is both FAST to make and so DELICIOUS! The smokey flavors in the seared chicken contrast with the cool, crisp corn salsa for a dinner that will impress family and friends.
In a large zip top bag or container, combine the chicken, lime juice, taco seasoning, and 1 tablespoon oil and mix to coat the chicken.
Heat a large skillet with 1 tablespoon over medium high heat. Once hot, add the chicken in a single layer and let cook for 2-3 minutes without moving.Flip to the other side, reduce heat to low and cover. Cook chicken until done, 165˚F internal temp. Remove from skillet.If there is too much chicken for a single layer in the skillet, repeat with the rest of chicken.
Serve each chicken breast with a scoop of corn salsa on top. Enjoy!!
Notes
Leftovers:
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for up to a week days
in the freezer up to 3 months
Variations:
Black Bean Corn Avocado Salsa – To add avocado this salsa is simple. Just dice one avocado and toss it with 1 tsp vegetable oil to coat. Then stir it into the salsa mixture.
Black Bean Corn Green Chile Salsa– Add 1 4 oz can of diced green chiles to the prepared salsa to add southwest flavor of green chiles!.
Black Bean Corn Tomato Salsa– If you want a more traditional red salsa with black beans and corn in it, cut the ingredients all in half, then prepare as directed. Mix this black bean salsa mixture into 2 cups of your favorite red salsa recipe.