Chili-Lime Chicken with Southwestern Salsa

  • Yield 4 servings


4 -- boneless, skinless chicken breast halves
1/4 cup olive oil, divided
1 -- lime
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 -- smoked bacon
1 -- (16 ounce) package frozen corn kernels, thawed
3/4 cup heavy cream
1/2 cup chopped tomatoes
1 -- (15 ounce) cans black beans, rinsed and drained
1/4 cup chopped onion
1/4 cup chopped cilantro
1 -- chopped jalapeno, or to taste
-- Salt and pepper
-- Chopped cilantro, garnish


Place chicken between two pieces of heavy plastic wrap and pound to uniform sized pieces, about 1/2-3/4 inches thick. Place in a large bowl and pour on 2 tablespoons of olive oil, juice from lime, chili powder, cumin, salt and pepper and toss. Let sit 10 minutes. Heat remaining olive oil in large pan and saute chicken 8-10 minutes until no longer pink. Set aside and keep warm until salsa is ready. For salsa cut bacon into small pieces and saute until crispy. Add corn and continue cooking 5 minutes. Pour in cream and cook on medium heat until thickened, 6-8 minutes. Add tomatoes, beans, onion, cilantro and jalapeno. Mix and heat through. Season with salt and pepper. Serve chicken over salsa garnished with a sprinkling of chopped cilantro.

Serves 4



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