Lemon Chicken with Avocado-Corn Salsa

Name: Lemon Chicken with Avocado-Corn Salsa
Yield: serves 4
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 jalapeño 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

January 26, 2012

Avocados in the salsa supply a generous portion of monounsaturated fat and fiber. If fresh corn is not in season, opt for frozen; it will taste better and have more nutrients than any “fresh” corn in the grocery store.

Recipe notes

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