Salsa-Topped Chicken Breasts
Juicy chicken breasts topped with vibrant salsa made from black beans, corn, and peppers, perfect for a flavorful, healthy, and colorful meal for any occasion.
Ingredients
- 15 oz. can black beans, rinsed and drained ⓘ
- 1 1/4 cup frozen whole kernel corn ⓘ
- 3/4 cup finely chopped purple onion ⓘ
- 3/4 cup finely chopped sweet red pepper ⓘ
- 2 jalapeno peppers, seeded and finely chopped
- 1/2 cup balsamic vinegar ⓘ
- 1/4 cup olive oil ⓘ
- 1 1/2 tablespoon Dijon mustard ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1 tablespoon chili powder ⓘ
- 1 teaspoon ground cumin ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1 tablespoon butter ⓘ
Instructions
- Combine black beans, frozen corn, purple onion, red pepper, jalapenos, balsamic vinegar, olive oil, Dijon mustard, salt, pepper, chili powder, and cumin in a bowl.
- Cover and chill the mixture for at least 2 hours.
- Sprinkle chili powder, salt, and pepper over the chicken breasts.
- Melt butter in a nonstick skillet over medium heat.
- Add chicken breasts to the skillet and cook for 5 to 7 minutes on each side or until fully cooked.
- Stir chopped cilantro into the black bean mixture.
- Serve the salsa over the cooked chicken breasts.
Nutrition & Diet Analysis (per serving)
852
kcal
43% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).