Sauteed Chicken and Black Bean Salsa

Recipe - Price Rite of Bethlehem

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

Servings

Shop Ingredients

Makes 4 servings

4 PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural (1.5 lbs.)

PERDUE PERFECT PORTIONS Boneless Skinless Chicken Breast All Natural (1.5 .)

Add PERDUE PERFECT PORTIONS Boneless Skinless Chicken Breast All Natural (1.5 .) to Favorites.Add PERDUE PERFECT PORTIONS Boneless Skinless Chicken Breast All Natural (1.5 .) to Favorites.

$7.49$0.31/oz

2 tbsp. Extra Virgin Olive Oil, divided