Chili-Lime Chicken with Southwestern Salsa

  • Yield: 4 servings


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