Punch up the Protein with Grilled Chicken and Black Bean Salsa. Ole!

By Ellen Grimlie, LRD May 06, 2016

Punch up the protein!

Chicken is a great protein choice and often very well tolerated.  Adding in the corn and black bean salsa provides extra vegetables and protein punch with the Mexican flare we all love.


  • ½ cup corn
  • ½ can black beans, rinsed and drained
  • ½ cup finely chopped red bell pepper
  • ½ ripe avocado, sliced
  • 1 jalapeno pepper, minced if desired
  • ¼ cup chopped cilantro
  • 2 tablespoons lime juice
  • Salt and pepper
  • ½ teaspoon chili powder
  • 4 boneless, skinless chicken breasts (4 ounces each), pounded to ½-inch thickness


  • Combine corn, black beans, bell pepper, avocado, jalapeno, cilantro, lime juice and ¼ teaspoon salt in medium bowl.
  • Combine 1 teaspoon black pepper, chili powder and ¼ teaspoon salt in small bowl; sprinkle over chicken.
  • Coat skillet with cooking spray and heat over medium high heat. Cook chicken 4 minutes per side or until no longer pink in the center.
  • Serve each chicken breast with ¼ cup salsa.

Yield:  4 servings
Nutritional information per serving:
Calories: 230, Fat: 7 g, Carbohydrate: 16 g, Protein: 30 g