Broiled Chicken with Bean-and-Corn Salsa

Name: Broiled Chicken with Bean-and-Corn Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams no-salt-added black beans, drained; 128 grams chopped green chiles, undrained; 227 grams no-salt-added whole-kernel corn, drained; 59 milliliters sliced green onions; 2 Tbsps Southwestern-style oil with garlic, jalapeño pepper, cilantro, and lime, divided; 1 teaspoons pepper; 57 grams diced pimento, drained; 0 teaspoons salt; 454 grams skinned, boned chicken breast halves

The recipe Broiled Chicken with Bean-and-Corn Salsan is ready in about 45 minutes and is definitely a great gluten free and vegan option for lovers of Mexican food. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 217 calories, 5g of protein, and 8g of fat. If you have pepper, no-salt-added whole-kernel corn, green onions, and a few other ingredients on hand, you can make it.

Instructions

Place chicken in a shallow dish; sprinkle pepper and salt over both sides of chicken, and drizzle with 1 tablespoon oil. Cover and marinate in refrigerator 20 minutes.

Ingredients you will need

Whole Chicken

Pepper

Salt

Cooking Oil

Combine the remaining oil, green onions, beans, corn, chiles, and pimento in a medium bowl; stir well.

Ingredients you will need

Green Onions

Pimiento

Chili Pepper

Beans

Corn

Cooking Oil

Equipment you will use

Bowl

Place chicken on broiler pan coated with cooking spray, and broil 6 minutes on each side or until done.

Ingredients you will need

Cooking Spray

Whole Chicken

Equipment you will use

Broiler Pan

Cut chicken into thin slices.

Ingredients you will need

Whole Chicken

Spoon bean mixture onto individual plates, and top with sliced chicken.

Ingredients you will need

Whole Chicken

Garnish with cilantro sprigs, if desired.

Ingredients you will need

Cilantro

Equipment

Bowl

Broiler Pan

Ingredients

Servings:

425grams

no-salt-added black beans, drained 128grams

chopped green chiles, undrained 227grams

no-salt-added whole-kernel corn, drained 59milliliters

sliced green onions 2Tbsps

Southwestern-style oil with garlic, jalapeño pepper, cilantro, and lime, divided 1teaspoons

pepper 57grams

diced pimento, drained 0teaspoons

salt 454grams

skinned, boned chicken breast halves

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.