Pan-Seared Chicken Breast with Black Bean and Corn Relish

from Parents Magazine

Pan-Seared Chicken Breast with Black Bean and Corn Relish
Servings: 4 Prep 5 mins Cook 15 mins

Ingredients

  • 4 3/4-inch-thick boneless, skinless chicken breast halves, salted
  • 1 1/2 cups store-bought black bean and white corn salsa (try Muir Glen)
  • 1 15 1/4 ounce can Mexican-style corn, drained and rinsed

Make It

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add chicken and cook for 10 minutes or until no longer pink, turning once. Set aside.

2. Add salsa and corn to skillet. Cook 2 to 3 minutes or until hot. Spoon over chicken and serve over rice.

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