| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds boneless, skinless chicken breast
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 6 medium purple potatoes, sliced
- Olive oil
- 1 ear corn, kernels cut from cob
- 1 small white onion, chopped
- 6 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 small green pepper, cored, seeded and sliced
- 1 jalapeno, seeded and sliced
- 4 Roma tomatoes, chopped
- 1 bunch cilantro, leaves roughly chopped
- 1 lemon, halved
- 1 lime, halved
- 4 flour tortillas
Instructions
- Preheat a grill or grill pan on medium heat.
- Season the chicken with salt and pepper, to taste, and grill until golden brown on each side and cooked through, about 4 minutes per side. Transfer the chicken to a cutting board.
- Put the potatoes in a small pot of water over medium heat and bring to a boil. Reduce the heat and simmer for just a few minutes until potatoes are cooked, but not soft. Drain the potatoes and add them to a bowl. Add some olive oil and season with salt and pepper, to taste. Toss the potatoes to coat with the oil. Put on the grill and cook for 1 minute on each side. Remove from the grill to a serving dish.
- In a large saute pan over medium-high heat, heat 1 tablespoon olive oil. Add the corn, onion, and garlic and saute for 2 to 3 minutes. Add black beans and cook 2 minutes.
- Remove the pan from the heat and stir in the peppers, tomato and cilantro. Squeeze in the juice from 1 lemon and 1 lime. Transfer to a serving bowl.
- Slice the chicken and arrange on a serving platter. Serve with the grilled potatoes, the corn and bean salsa and flour tortillas.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 946 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 116 g |
| Dietary Fiber | 20 g |
| Sugar | 9 g |
| Protein | 71 g |
| Cholesterol | 166 mg |
| Sodium | 2082 mg |
Reviews
Our chicken was GREAT! We let ours rest for about 5 minutes before slicing. It was very moist and had a lot of flavor.
We felt that the salsa needs the most tweaking. We think it would help to sweat the tomatoes longer but it could have been due to the fact that we used red cherry tomatoes in lieu of the roma’s. We also ended up giving it a good dash of garlic salt to help pull it all together.
We sliced our potatoes into big flat slabs. We would use a zippie bag to distribute the oil, salt and pepper instead of a bowl so that you can get them coated better. We would also add some garlic next time, but once again a great idea that we will use again! Our potatoes needed a little more time than the recipe indicated on both the stove and the grill in order to get good color and be cooked thoroughly.
We did not think that the tortilla was necessary or that it brought much to the table. Save the carbs!
SO….we think the entire meal earns a good review with a 4 out of 5 rating. It did take us longer that the recipe stated. I would give yourself 40-45 minutes in you are handy in the kitchen and maybe an hour if you aren’t!