Last night Rob made one of the best dinners and I thought I would share the recipe. He found it on Cooking Light's website and it will become a staple recipe for us. It was so good that I ate the remaining salsa with a spoon!
Chicken with Southwestern Salsa
1 tablespoon canola oil, divided
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 prechopped 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
1. 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.
2. 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.