Grilled Chicken with Black Bean and Corn Salsa (02.12.15)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 (1 lb.) chicken breasts, boneless, skinless
  • 1 tablespoon olive oil
  • No Salt Seasoning and Pepper, to taste

Salsa

  • 1 cup corn kernels
  • 1 (15 1/2 ounce) can no salt added black beans (drained and rinsed)
  • 1/2 medium tomato, diced
  • 1/4 small red onion, diced
  • 1/2 small jalapeno pepper, minced
  • 1/2 lime, zest and juice
  • 3 tablespoons cilantro, chopped
  • No Salt Seasoning and Pepper, to taste

Coat the chicken with garlic and onion powder, no salt seasoning and pepper. In a large frying pan up to a medium-high heat, cook the chicken for 6-7 minutes on each side or until cooked all the way through. (Cooking time varies on the thickness of the chicken breast,)

Combine all salsa ingredients. Serve some of the salsa over each chicken piece.

Sponsor: Intermountain Medical Center Heart Institute