Lemon Chicken with Avocado-Corn Salsa Recipe

Name: Lemon Chicken with Avocado-Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breast halves (6 to 8 ounces each); 1/4 cup plus 2 teaspoons extra-virgin olive oil; 2 tablespoons plus 2 teaspoons fresh lemon juice (from 1 to 2 lemons); 2 ears corn, husks and silks removed (or 1 cup frozen corn kernels); 2 teaspoons finely chopped red jalapeno chiles (ribs and seeds removed for less heat, if desired); 2 tablespoons minced peeled fresh ginger; 1/2 cup canned black beans, drained and rinsed; 1/2 red onion, finely chopped; 1/4 cup fresh lime juice (from 3 to 4 limes); 10 cherry tomatoes, quartered; 2 firm, ripe Hass avocados, halved lengthwise, pitted, peeled, and diced; Coarse salt and freshly ground pepper; 4 ounces baby arugula

Servings: persons

4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/4 cup plus 2 teaspoons extra-virgin olive oil
2 tablespoons plus 2 teaspoons fresh lemon juice (from 1 to 2 lemons)
2 ears corn, husks and silks removed (or 1 cup frozen corn kernels)
2 teaspoons finely chopped red jalapeno chiles (ribs and seeds removed for less heat, if desired)
2 tablespoons minced peeled fresh ginger
1/2 cup canned black beans, drained and rinsed
1/2 red onion, finely chopped
1/4 cup fresh lime juice (from 3 to 4 limes)
10 cherry tomatoes, quartered
2 firm, ripe Hass avocados, halved lengthwise, pitted, peeled, and diced
Coarse salt and freshly ground pepper
4 ounces baby arugula

1
Combine chicken with 2 tablespoons each oil and lemon juice in a shallow baking dish.
2
Cover and marinate in refrigerator for 1 to 3 hours, turning once.
3
Working in a large bowl, stand each ear of corn on its flat end; shave off kernels with a serrated knife (to yield about 1 cup total).
4
Heat 1 tablespoon oil in a medium skillet over medium.
5
Add corn kernels, chiles, and ginger; cook, stirring frequently, until softened, 3 to 4 minutes.
6
Let cool.
7
Heat a grill (or grill pan) to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grates for just 6 to 8 seconds).
8
Grill chicken until lightly browned and cooked through, about 5 minutes per side.
9
Remove from heat.
10
Stir together black beans, onion, corn mixture, lime juice, and 1 tablespoon oil.
11
Add tomatoes, avocados, and 1/2 teaspoon salt (or to taste); season with pepper, and stir gently to combine.
12
Toss arugula with remaining 2 teaspoons each oil and lemon juice.
13
Divide evenly among plates, and top with chicken and avocado-corn salsa.
14
Serve immediately.
15
(Per Serving)
16
Calories: 524
17
Saturated Fat: 5g
18
Unsaturated Fat: 4g
19
Cholesterol: 68mg
20
Carbohydrates: 29g
21
Protein: 34g
22
Sodium: 244mg
23
Fiber: 11g

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 boneless, skinless chicken breast halves (6 to 8 ounces each), 1/4 cup plus 2 teaspoons extra-virgin olive oil, 2 tablespoons plus 2 teaspoons fresh lemon juice (from 1 to 2 lemons), 2 ears corn, husks and silks removed (or 1 cup frozen corn kernels), and more.

Yes, Lemon Chicken with Avocado-Corn Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemon Chicken with Avocado-Corn Salsa

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