Mexican Chicken with Calico Corn & Bean Salsa

    Although this recipe could be made with chicken breasts (skinless & boneless or the bone-in variety with skin), we generally keep chicken tenders on hand. They make it easy for Barry to throw together a quick meal.
     His results are almost always absolutely delicious but he does things on the spur-of-the moment, uses whatever is on hand and never measures. So, as I’ve warned people who ask for his recipes . . . “this is as close as I can get.” Chances are that even if he does a repeat, it may vary slightly from the first time . . . but the next variation is, more than likely, to be just as good if not better.
     There are lots of possibilities for variations . . . he used a specialty olive oil we had on hand but I’ve offered ways to adjust. Why not add some diced or sliced zucchini to the veggie mix? Cilantro would be a nice addition or add tomatoes or salsa.

Mexican Chicken with Calico Corn & Bean Salsa       4 serving
8 chicken tenders
Kosher salt & coarsely ground pepper
Lime-infused olive oil (or use regular olive oil & add fresh-squeezed lime juice along w/ some grated peel)

Salt and pepper chicken tenders; rub with olive oil and then sauté in a little additional olive oil – about 4 minutes per side – until well browned and no longer pink in the center.

Calico Corn & Black Bean Salsa
Olive oil
About 2 cup corn (fresh, cut off the cob; canned, drained or frozen)
½ of a red pepper, diced
½ of a yellow or white onion, diced
About 1 teaspoon chili, cumin & garlic spice blend (or use individual components)
1 (15 oz.) can black beans, drained

1.     Sauté cups corn kernels, peppers and onion in a tablespoon or so of olive oil over medium-high heat until veggies are tender.
2.     Stir in black beans and spice blend; heat through.

Garnish with fresh herbs of your choice. Serve with sliced tomatoes.

Nutritional Analysis per serving (about 394 g): Calories 840, Fat 22.1 (Saturated Fat 4.1g, Cholesterol 145mg), Sodium 441mg, Carbohydrate 83.4g (Fiber 19g, Sugars 5.9g) Protein 78.6g, Vit A 15%, Calcium 16%, Vit C 36%, Iron 43%.

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