0New
See All Notifications
.
home
home
00
Sauteed Chicken and Black Bean SalsaSauteed Chicken and Black Bean Salsa
Sauteed Chicken and Black Bean Salsa

Sauteed Chicken and Black Bean Salsa

Logo
Recipe - Gourmet Garage Corporate
SauteedChickenandBlackBeanSalsa.jpg
Sauteed Chicken and Black Bean Salsa
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
4 PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural (1.5 lbs.)
2 tbsp. Extra Virgin Olive Oil, divided
Adobo All-Purpose Seasoning with Pepper, to taste
1/2 Red Onion, diced small (about 3/4 cup)
1/2 Red Bell Pepper, diced small (about 1/2 cup)
1 tsp. Minced Garlic or 1 Clove Finely Chopped Fresh Garlic
1 can Black Beans, drained and rinsed (15.5 ounces)
1/2 can Whole Kernel Corn (about 3/4 cup)
1/2 tsp. Ground Cumin
1 Avocado, diced small (about 1 cup)
2 tbsp. Lemon Juice
2 tbsp. roughly chopped Fresh Cilantro
Directions

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with Adobo. Add the breasts to the pan. Brown the chicken for 3 to 4 minutes per side or until the internal temperature reaches 170°F. Transfer the chicken to a plate and tent with foil to keep warm.

 

2. Heat the remaining oil in a skillet. Add the onions, peppers and garlic. Cook on medium heat just until the onions begin to become translucent, approximately 3 to 4 minutes. Stir in the black beans, corn and cumin. Continue cooking until warmed through, approximately 2 minutes. Remove the pan from heat. Stir in the avocado, lemon juice and cilantro until combined.

 

3. Serve bean mixture warm atop chicken breasts.

 

10 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural (1.5 lbs.)
Bell & Evans Organic Boneless, Skinless Chicken Breast, 8 oz
Bell & Evans Organic Boneless, Skinless Chicken Breast, 8 oz
$6.99$13.98/lb
2 tbsp. Extra Virgin Olive Oil, divided
Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz
Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz
$15.99$0.63/fl oz
Adobo All-Purpose Seasoning with Pepper, to taste
Not Available
1/2 Red Onion, diced small (about 3/4 cup)
Fresh Red Onion
Fresh Red Onion
$1.56 avg/ea$2.49/lb
1/2 Red Bell Pepper, diced small (about 1/2 cup)
Fresh Hot House Red Pepper
Fresh Hot House Red Pepper
$2.50 avg/ea$4.99/lb
1 tsp. Minced Garlic or 1 Clove Finely Chopped Fresh Garlic
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
1 can Black Beans, drained and rinsed (15.5 ounces)
Eden Organic No Salt Added Black Beans, 15 oz
Eden Organic No Salt Added Black Beans, 15 oz
$5.29$0.35/oz
1/2 can Whole Kernel Corn (about 3/4 cup)
Green Giant Whole Kernel Sweet Corn, 15.25 oz
Green Giant Whole Kernel Sweet Corn, 15.25 oz
$2.69$0.18/oz
1/2 tsp. Ground Cumin
Organic Ground Cumin, 2 oz
Organic Ground Cumin, 2 oz
$1.37 avg/ea$0.69/oz
1 Avocado, diced small (about 1 cup)
Fresh Green Skin Avocado, each
Fresh Green Skin Avocado, each
$2.50
2 tbsp. Lemon Juice
Fresh Organic Lemon, each
Fresh Organic Lemon, each
$1.99
2 tbsp. roughly chopped Fresh Cilantro
Fresh Organic Cilantro, bunch
Fresh Organic Cilantro, bunch
$2.99

Directions

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with Adobo. Add the breasts to the pan. Brown the chicken for 3 to 4 minutes per side or until the internal temperature reaches 170°F. Transfer the chicken to a plate and tent with foil to keep warm.

 

2. Heat the remaining oil in a skillet. Add the onions, peppers and garlic. Cook on medium heat just until the onions begin to become translucent, approximately 3 to 4 minutes. Stir in the black beans, corn and cumin. Continue cooking until warmed through, approximately 2 minutes. Remove the pan from heat. Stir in the avocado, lemon juice and cilantro until combined.

 

3. Serve bean mixture warm atop chicken breasts.