Sautéed Chicken and Black Bean Salsa

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Serves 4 | Prep/Cook Time: 25 Min
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Calories
420
Protein
40g
Sodium
870mg
Sat.Fat
1.5g
Sugar
5g
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
INSTRUCTIONS
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STEP 1: 
Brown
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.
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STEP 2: 
Saute
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.
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STEP 3: 
Serve
Serve bean mixture warm atop chicken breasts.
Perdue