Monday, August 24, 2009

Grilled Chicken with Southwest Salsa

This is another recipe from the cooking class I took with my mom. It was just as yummy as I remember. It is so easy and quick to make, this will definitely be on the list of remakes in the future!
Grilled Chicken with Southwest Salsa
Serves 4

2 tablespoons lime juice
1 tablespoon vegetable oil
1/2 teaspoon chili powder
4 boneless/skinless chicken breasts
1 (15ounce) can black beans, rinsed & drained
1 (15 ounce) can corn, drained

Combine in a shallow bowl lime juice, vegetable oil, and chili powder. Rinse chicken under cold water and pat dry with paper towels. Trip visible fat from chicken breast. Lightly pound chicken breasts, between two pieces of plastic wrap, with the flat side of a meat mallet or heavy rolling pin, until chicken is slightly flattened. Place chicken in lime juice mixture, turning to coat.

In a medium bowl , combine black beans, corn and salsa; reserve.

Grill chicken on a preheated outdoor grill (medium-hot coals) or stove top grill on medium high heat for 3 to 5 minutes on each side, or until no longer pink in center.

Spoon some of the reserved salsa mixture over each chicken breast and serve warm.

** I used 2 chicken breast and cut them in half to save on points. It turned out to be about 6 points this way. **

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