Servings: 4 Servings

• 4 boneless skinless chicken breasts thin cut works best • 4 boneless skinless chicken breasts thin cut works best
• 1 tablespoon olive oil divided use • 1 tablespoon olive oil divided use
• salt and pepper to taste • salt and pepper to taste
• 1/4 cup minced red onion • ¼ cup minced red onion
• 1 1/2 cups frozen corn kernels • 1 ½ cups frozen corn kernels
• 1/2 teaspoon minced garlic • ½ teaspoon minced garlic
• 1 15-ounce can black beans, drained and rinsed • 1 15-ounce can black beans, drained and rinsed
• 2 teaspoons lime juice • 2 teaspoons lime juice
• optional garnishes: lime wedges and cilantro leaves • optional garnishes: lime wedges and cilantro leaves
 
For the salsa: subheading: For the salsa:
• 1 1/2 cups tomatoes, seeded and diced • 1 ½ cups tomatoes, seeded and diced
• 1/4 cup minced red onion • ¼ cup minced red onion
• 1/4 cup chopped cilantro leaves • ¼ cup chopped cilantro leaves
• the juice of one lime • the juice of one lime
• salt to taste • salt to taste

1.Heat 2 teaspoons of the oil in a large pan over medium high heat. Season the chicken breasts to taste with salt and pepper.
2.Place the chicken in the pan and cook for 4 to 5 minutes on each side, or until golden brown and cooked through.
3.While the chicken is cooking, make the salsa. In a small bowl combine the tomatoes, onion, cilantro, lime juice and salt. Mix gently and set aside for later use.
4.Remove the chicken from the pan; place on a plate and cover with foil.
5.Add the remaining teaspoon of oil to the pan and add the red onion. Cook for 3 to 4 minutes or until onion is tender. Add the garlic and cook for an additional 30 seconds.
6.Stir in the black beans and corn. Cook for 3 to 4 minutes or until corn is heated through. Add salt and pepper to taste. Turn off heat and stir in lime juice.
7.Return the chicken to the pan; place on top of the corn and bean mixture. Spoon reserved salsa over the chicken and serve. Garnish with lime wedges and cilantro leaves if desired.

Salsa can be made in advance and stored in the refrigerator for up to 8 hours before serving.  Salsa can be made in advance and stored in the refrigerator for up to 8 hours before serving.
Calories 335 Calories from Fat 54  Calories 335 Calories from Fat 54
*% Daily Value-Percent Daily Values are based on a 2000 calorie diet.  *% Daily Value-Percent Daily Values are based on a 2000 calorie diet.
Total Fat 6g 9%  Total Fat 6g 9%
Saturated Fat 1g 5%  Saturated Fat 1g 5%
Cholesterol 66mg 22%  Cholesterol 66mg 22%
Sodium 604mg 25%  Sodium 604mg 25%
Total Carbohydrates 40g 13%  Total Carbohydrates 40g 13%
Dietary Fiber 7g 28%  Dietary Fiber 7g 28%
Sugars 5g  Sugars 5g
Protein 34g 68%  Protein 34g 68%