Best Salsa Chicken

Chicken seasoned with taco seasoning and topped with salsa, then baked.


  • 4 boneless skinless chicken breasts thin cut works best
  • 1 tablespoon olive oil divided use
  • salt and pepper to taste
  • 1/4 cup minced red onion
  • 1 1/2 cups frozen corn kernels
  • 1/2 teaspoon minced garlic
  • 1 15-ounce can black beans, drained and rinsed
  • 2 teaspoons lime juice
  • optional garnishes: lime wedges and cilantro leaves
  • For the salsa:
  • 1 1/2 cups tomatoes, seeded and diced
  • 1/4 cup minced red onion
  • 1/4 cup chopped cilantro leaves
  • the juice of one lime
  • salt to taste


  1. Heat 2 teaspoons of the oil in a large pan over medium high heat. Season the chicken breasts to taste with salt and pepper.

  2. Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.

  3. While the chicken is cooking, make the salsa. In a small bowl combine the tomatoes, onion, cilantro, lime juice and salt. Mix gently and set aside for later use.

  4. Remove the chicken from the pan; place on a plate and cover with foil.

  5. Add the remaining teaspoon of oil to the pan and add the red onion. Cook for 3-4 minutes or until onion is tender. Add the garlic and cook for an additional 30 seconds.

  6. Stir in the black beans and corn. Cook for 3-4 minutes or until corn is heated through. Add salt and pepper to taste. Turn off heat and stir in lime juice.

  7. Return the chicken to the pan; place on top of the corn and bean mixture. Spoon reserved salsa over the chicken and serve. Garnish with lime wedges and cilantro leaves if desired.


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