Seared Southwest Chicken with Corn Salsa

Name: Seared Southwest Chicken with Corn Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless, sliced into 1/2-inch thick cutlets); 1 tablespoon olive oil; 1 tablespoon chili powder; 1.5 teaspoon ground cumin; 0.5 teaspoon garlic powder; 1 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 1 lime (large, juiced); 2 cup corn (drained); 0.5 red bell pepper (medium, finely diced); 0.25 cup fresh cilantro (chopped); 0.5 jalapeño (seeded and minced); 1 avocado (large, diced); 0.5 pound tortilla chips

Quickly seared chicken breast seasoned with zesty Southwest spices, served with a fresh and vibrant corn and bell pepper salsa and crunchy tortilla chips.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: American
Difficulty: Easy
Cost: $1.86/serving

Dietary

Nut-Free
Dairy-Free
Soy-Free
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, sliced into 1/2-inch thick cutlets)
1 tablespoon olive oil
1 tablespoon chili powder
1.5 teaspoon ground cumin
0.5 teaspoon garlic powder
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
1 lime (large, juiced)
2 cup corn (drained)
0.5 red bell pepper (medium, finely diced)
0.25 cup fresh cilantro (chopped)
0.5 jalapeño (seeded and minced)
1 avocado (large, diced)
0.5 pound tortilla chips

Instructions

Season the chicken breast cutlets generously with chili powder, ground cumin, garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3-5 minutes per side, or until golden brown and cooked through. Squeeze the juice of half a lime over the chicken during the last minute of cooking. Remove chicken from the skillet and set aside.
While chicken cooks, prepare the corn salsa: In a medium bowl, combine the drained corn, finely diced red bell pepper, chopped fresh cilantro, the remaining lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. If using, add minced jalapeño. Stir well to combine.
Serve the seared Southwest chicken cutlets with generous portions of the fresh corn salsa. If desired, garnish with diced avocado and serve with tortilla chips on the side for scooping.

Notes

For best texture and flavor, the corn salsa is freshest when prepared just before serving. If making ahead, store the salsa without avocado and add it right before mealtime.

Nutrition (per serving)

Calories: 280
Protein: 30.2 g
Carbohydrates: 26.5 g
Fat: 10.1 g
Fiber: 4.5 g
Sodium: 650 mg
Saturated Fat: 2.2 g
Sugar: 5.1 g
Cholesterol: 75 mg