Taco Chicken with Corn Salsa
1 (1 1/4-oz.)envelope taco seasoning mix
4 boneless, skinless chicken breast halves (1 1/4 pounds)
2 T. vegetable oil
1 (11-oz.) can whole kernel corn with red and green peppers, drained
1 medium avocado, pitted, peeled and chopped
2 T. finely chopped red onion
2 T. chopped fresh cilantro
1 T. lime juice
1 t. honey
Reserve 2 teaspoons taco seasoning mix in medium bowl. Coat chicken with remaining taco seasoning mix. Heat oil in a 12-inch skillet over medium heat.
Cook chicken in oil 3 to 5 minutes, turning once, until brown. Reduce heat to medium-low. Cook about 8 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
While chicken is cooking, add remaining ingredients to reserved taco seasoning mix; toss gently. Serve salsa with chicken.
Makes 4 servings.
From “Betty Crocker’s Quick & Easy Cookbook.”
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