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Recipe of the Month - Easy Salsa Chicken & Corn Salad

Recipe of the Month: Easy Salsa Chicken and Corn Salad

By: Samantha McCarthy MS, RD/LDN


We all know that chicken breasts are a nutritious and lean choice for protein, but it can get boring. I constantly hear from my clients that they are sick of eating chicken every night. So I am always looking for new and exciting ways to prepare chicken. The recipe below is a SUPER easy and delicious way to cook chicken. I served the salsa chicken with a corn salad (recipe included) and a simple garden salad.  


Easy Salsa Chicken

Total Time: 45 minutes

Yield: 8 servings


Ingredients:

  • 2 lbs boneless, skinless chicken breast

  • 1/4 tsp cumin

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp garlic powder

  • 2 cups fresh salsa

  • 1 cup monterey jack cheese, shredded

  • Garnish: Fresh cilantro, chopped


Directions:

  1. Preheat the oven to 375˚F.

  2. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.

  3. Cover chicken with the pico then top with cheese.

  4. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.

  5. Garnish with chopped cilantro, and serve hot with your favorite side dish.


*Source: “Easy Family Recipe.” https://easyfamilyrecipes.com/salsa-fresca-chicken/


Healthy Southwest Corn Salad

Total Time: 10 minutes

Yield: 6-8 servings


Ingredients:

  • 2 tsp oil

  • 4 cups frozen corn, thawed (or 5 ears of fresh corn)

  • 1/3 - 1/2 cup diced red bell pepper

  • 1 - 2 jalapeños, minced

  • 1/2 medium red onion, peeled and finely diced

  • 1/2 tsp kosher salt

  • 1/4 tsp black pepper

  • 3 Tbsp fresh cilantro, minced


Directions:

  1. Heat a 12 inch skillet (cast iron works beautifully here) over MED HIGH heat. Add oil and heat through.

  2. Add corn, bell pepper, jalapeno, and onion. Cook, stirring occasionally, about 8 minutes, until lightly golden brown.  

  3. Season with salt and pepper and stir in cilantro and lime juice.


Notes:

I cooled the corn salad in the refrigerator for about 2-3 hours before serving, but this can be eaten hot or cold. Serving size is approximately 1/2 - 2/3 cup.


*Source: “The Chunky Chef.” https://www.thechunkychef.com/southwest-cilantro-lime-corn-salad/

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