Make this colorful salsa ahead for a flavorful fast meal. It’s perfect for entertaining.
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1 cup whole kernel corn
1 small (1/2 cup) red bell pepper, chopped
1/2 cup chopped red onion
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons finely chopped fresh garlic
2 teaspoons finely chopped jalapeño pepper
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 (20-ounce) package boneless skinless chicken breasts
1 tablespoon Cajun seasoning
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1/2 cup chicken broth or water
3 cups hot cooked white rice or your favorite rice blend
*Substitute 1/4 cup white wine.
Combine all salsa ingredients in bowl; refrigerate at least 1 hour or up to 8 hours to blend flavors.
Sprinkle both sides of chicken breasts with Cajun seasoning. Melt Butter with Olive Oil & Sea Salt in 12-inch non-stick skillet over medium-high heat until sizzling. Add chicken; cook, turning once, 4-5 minutes or until chicken is golden brown on both sides. Add chicken broth; cover pan.
Reduce heat to medium. Continue cooking, turning chicken occasionally, 6-10 minutes until internal temperature reaches at least 165°F and juices run clear when pierced with fork.
Remove chicken from skillet; cut into strips. Spoon rice onto large platter; place chicken over rice. Spoon pan sauce over chicken. Top with salsa. Serve immediately.
Beat the heat by adding a little spice to your summer dinners. Cajun, BBQ, teryiyaki and wasabi warm up these dishes inspired by favorites from around the globe.