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:
Preheat the oven to 375˚F.
Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
Cover chicken with the pico then top with cheese.
Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
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:
Heat a 12 inch skillet (cast iron works beautifully here) over MED HIGH heat. Add oil and heat through.
Add corn, bell pepper, jalapeno, and onion. Cook, stirring occasionally, about 8 minutes, until lightly golden brown.
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/