Chicken with Black Bean Salsa

I really am not one to write a specific recipe, which is something I’m trying to work on.  When I cook I just throw in a little of this and a little of that - it’s not a set formula.  For this dish I looked in my fridge and knew I wanted to make some type of salsa and had some chicken breasts to cook and went from there - taste often and see what you like, then adjust the recipe to suit your love of black beans or hankering for avocado.

 

Ingredients:

• 2 servings chicken breast (Remember, a serving of meat is about the size of a deck of cards.  Some chicken breasts are 3 times this.  I trim them into normal portions so I can load my plate with yummy grains and veggies AND enjoy leftovers)
• 1 roma tomato
• 1/2 an avocado
• 1/2 cup frozen corn (pull out first and let thaw)
• 1/2 can of black beans
• 1/2 small onion (I used white, red would be great too)
• cooked quinoa (or couscous, rice, etc)
• cilantro
• sea salt
• lime juice
• a few cloves of garlic
• olive oil

First, marinate your chicken - drizzle on some olive oil and a squirt of lime juice, sprinkle with salt and cilantro.  let marinate 10-15 minutes.

Chop up your tomato, onion, avocado and garlic.  Try not to eat the avocado on the spot.

Toss in a bowl with black beans and corn.  Add a dash of olive oil, some lime juice and season with salt and cilantro to taste, adjust as necessary.

Heat up a pan and lay the chicken breasts in it.  Let them brown on one side, then flip, add a genorous squirt of lime, and cover. Continue cooking over low heat until juices run clear.

While the chicken finishes up, cook 1 cup of quinoa according to directions.  I used my trusty rice cooker and added some cilantro for flavor.

To serve, fluff quinoa with fork and put on plate. Top with chicken and spoon salsa over it all.  ENJOY.