Chicken with Black Bean Salsa

Chicken with Black Bean Salsa Photography: Randy Mayor; Styling: Melanie J. Clarke


  • Salsa:
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup fresh corn kernels
  • 1 tablespoon chopped red onion
  • 1 teaspoon chopped seeded jalapeƱo pepper
  • 1 teaspoon fresh lime juice
  • 1 teaspoon extravirgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground coriander
  • 4 grape or cherry tomatoes, quartered
  • Chicken:
  • 1 teaspoon butter
  • Cooking spray
  • 1 (6-ounce) skinless, boneless chicken breast half
  • Dash of salt
  • Dash of freshly ground black pepper
  • Lime slice (optional)


To prepare salsa, combine first 9 ingredients, tossing well to combine.

To prepare chicken, heat butter in a small nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with dash of salt and black pepper. Add chicken to pan; cook 6 minutes on each side or until done. Serve with salsa and lime slice, if desired.

    Serve this as is, or slice the chicken and pair it with warm flour tortillas, sour cream, and shredded cheese for chicken fajitas.
  • Yield: 1 serving (serving size: 1 chicken breast half and 3/4 cup salsa)

Nutritional Information

Calories per serving: 425
Caloriesfromfat per serving: 26%
Fat per serving: 12.2g
Saturated fat per serving: 3.7g
Monounsaturated fat per serving: 5.1g
Polyunsaturated fat per serving: 2.3g
Protein per serving: 48.4g
Carbohydrate per serving: 29.1g
Fiber per serving: 9.2g
Cholesterol per serving: 109mg
Iron per serving: 4.6mg
Sodium per serving: 867mg
Calcium per serving: 69mg