Thursday, January 5, 2012

Chicken & Avocado-corn salsa

4 Chicken Breasts {Cut in half length wise}
1 lemon
2 tbsps grape seed oil
1 cup frozen corn
1 /2 cup rinsed @ drained black beans
1/2 purple onion chopped
1 lime
1 ripe avocado
4 ounces arugula

The How To:
  1. Squeeze the juice of ONE lemon over chicken.  Cover & Marinate in fridge 1 to 3 hours.  {Who has the time?  I just put it in the fridge while I was prepping the rest of the recipe.}
  2. In a skillet over medium heat corn & grape seed oil.   About 3-4 minutes.  Let cool.
  3. Cook chicken over medium high heat for 5 minutes on each side.  Or you could choose to grill it.  Same time, same idea. 
  4. Stir black beans, onion & corn together.  Squeeze half of the lime over it.  Gently toss in diced avocado.  
  5. Toss arugula with lime & a dash of grape seed oil.  
  6. Divide among plates top with chicken and avocado-corn salsa.                 Serve. Eat. Enjoy.


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