Cajun Chicken with Corn Salsa

Name: Cajun Chicken with Corn Salsa
Prep time: 25 min
Total time: 1 h
Yield: 4 servings
Ingredients: Salsa; 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; Chicken; 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

Make this colorful salsa ahead for a flavorful fast meal. It’s perfect for entertaining.

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25 min

Prep Time

1 hr

Total Time

servings

Ingredients

Salsa

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

Chicken

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.

How to make

STEP 1

Combine all salsa ingredients in bowl; refrigerate at least 1 hour or up to 8 hours to blend flavors.
STEP 2

Sprinkle both sides of chicken breasts with Cajun seasoning. Melt Butter with Olive Oil & Sea Salt in 12-inch nonstick 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.
STEP 3

Reduce heat to medium. Continue cooking, turning chicken occasionally, 6-10 minutes or until internal temperature reaches at least 165°F and juices run clear when pierced with fork.
STEP 4

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.

390 Calories

14 Fat (g)

90 Cholesterol (mg)

750 Sodium (mg)

30 Carbohydrates (g)

2 Dietary Fiber

32 Protein (g)

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