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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Lemon Chicken with Avocado-Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions