Name: BBQ chicken with corn salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1 1/2 tbsp barbecue sauce; 1 1/2 tsp olive oil; 1/4 package frozen corn, thawed and patted very dry; 1/2 red bell pepper, diced; 2 tbsp red onion, finely diced; 2 tsp lime juice; 1/3 cup fresh cilantro, chopped; 3/4 tsp salt; 1 tsp black pepper

Nutrition

Per serving

421 calories

Protein: 48g; 44% of calories
Carbs: 37g; 33% of calories
Fat: 11g; 23% of calories

Instructions

Prep 15 min · Cook 10 min

Heat a 12-inch skillet over medium-high heat. Add the corn to the dry pan and cook for 4 to 5 minutes, stirring only every minute or so, until browned in spots. Transfer to a small bowl and let cool slightly.
In the bowl with the corn, stir in the bell pepper, red onion, lime juice, and cilantro. Season with half of the salt and half of the pepper. Set aside.
Place the chicken breast between two sheets of plastic wrap and pound it to an even 3/4-inch thickness. Wipe out the skillet and return to medium-high heat with the olive oil. Season the chicken with the remaining salt and pepper. Sear for 4 minutes, flip, and cook for 4 minutes more. Done when browned on both sides.
Brush the barbecue sauce over the top of the chicken. Cover the pan and cook for 2 minutes until the sauce is tacky and the chicken reaches 165°F in the thickest part. Remove from the heat and let the chicken rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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