Serves: 4 – Serving size: 1 Chicken breast + 3/4 cup cowboy salsa
Ingredients:
- 3 1/2 tablespoons lime juice, divided
- 2 tablespoons honey
- 2 teaspoons olive oil
- 1/4 teaspoon pepper
- 1/4 teaspoon salt, divided
- 4 (oz) boneless, skinless chicken breasts
- 1 (15.5-ounce) can reduced-sodium black-eyed peas, rinsed and drained
- 1/2 cup yellow corn
- 1 small ripe tomato, coarsely chopped
- 1 small (150 grams) avocado, chopped
- 1/4 medium red onion, chopped
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
Directions:
- Combine 2 tablespoons lime juice, honey, oil, pepper and 1/8 teaspoon salt in a gallon zip lock bag.
- Add chicken, tossing to coat. Close the bag and marinate in the refrigerator for 15 minutes or up to 2 hours.
- Meanwhile, make Cowboy Salsa by combining beans, corn, tomato, avocado, onion, cilantro and cumin in a medium bowl. Stir in the remaining 1 1/2 tablespoons lime juice and 1/8 teaspoon salt.
- Preheat grill or grill pan to medium-high. Grill chicken 5 minutes on each side, or until internal temperature reaches 160 degrees.
- Serve each chicken breast with 3/4 cup Cowboy Salsa.
Per serving: Calories: 357; Total Fat: 12g; Cholesterol: 82mg; Sodium: 334mg; Carbohydrate: 38g; Dietary Fiber: 9g; Protein: 37g
Nutrition Bonus: Potassium: 806mg; Iron: 27%; Vitamin C: 18%
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