Grilled Chicken, Corn, Black Bean Salsa

Ingredients: Makes 10 servings

3 1/2 lb Chicken Breast, boneless, skinless
2 tsp Canola Oil
1 tsp Salt
1 1/2 tsp Black Pepper
1 1/4 cup Corn Kernels, fresh
1 1/2 tsp Canola Oil
4 cups Black Beans, cooked
1/3 cup Red Onions, diced
1 TBSP Garlic, chopped
1/2 cup Plum Tomatoes, diced
1/2 cup Green Bell Peppers, diced
1/4 cup Poblano Pepper, diced
1 1/2 tsp Cumin, ground
1 tsp Chili Powder
1/2 tsp Salt
1/4 tsp Black Pepper
2 TBSP Cilantro, chopped
1 1/2 tsp Canola Oil
2 TBSP Lime Juice

Directions Chicken:

1. Cut chicken into 5-ounce portions.
2. Toss the chicken breast with 2 teaspoons of canola oil. Season with salt and pepper.
3. Preheat a grill or grill pan to medium-high heat. Place the chicken on the grill and cook until grill marks form, about 3-4 minutes per side.
4. Cook until chicken reaches an internal temperature of 165°F.

Directions Corn, Black Bean Salsa:

1. Preheat oven to 350°F.
2. Toss corn lightly with 1 ½ tsp canola oil and spread in an even layer on a baking sheet. Roast until tender and golden brown.
3. Remove from oven and let cool completely.
4. In a large bowl, combine beans, corn, red onion, garlic, tomatoes, green peppers, poblano chili peppers, cumin, chili powder, salt, pepper, cilantro, 1 ½ tsp canola oil, and lime juice.
5. Toss to combine.
6. Set aside to serve over cooked chicken.

Serving Size: 
Serving size: 5 oz. Chicken breast with 1/2 cup salsa

Nutritional Information:
Per serving: 310 calories, 7 g fat, 1 g saturated fat, 340 mg sodium, 22 g carbohydrate, 0 g sugar, 7 g fiber, 39 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group