Chicken with Southwestern Salsa Recipe
1 tablespoon canola oil, divided (I personally would use olive oil)
1 teaspoon ground cumin, divided
3/4 teaspoon ground coriander, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup pre chopped onion
1 teaspoon bottled minced garlic
1/3 cup chopped plum tomato
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole kernel corn, drained
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken.
Add chicken to pan; cook 7 minutes on each side or until done.
While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat.
Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds.
Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well.
Serve with chicken.
Marinate the chicken before cooking