Skip to main content
Epicurious
Cookbooks

Lemon Chicken with Avocado-Corn Salsa

Avocados in the salsa supply a generous portion of monounsaturated fat and fiber. If fresh corn is not in season, opt for frozen; it will taste better and have more nutrients than any “fresh” corn in the grocery store.

Recipe information

  • Yield

    serves 4

Ingredients

4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/4 cup plus 2 teaspoons extra-virgin olive oil
2 tablespoons plus 2 teaspoons fresh lemon juice (from 1 to 2 lemons)
2 ears corn, husks and silks removed (or 1 cup frozen corn kernels)
2 teaspoons finely chopped red jalapeño chiles (ribs and seeds removed for less heat, if desired)
2 tablespoons minced peeled fresh ginger
1/2 cup canned black beans, drained and rinsed
1/2 red onion, finely chopped
1/4 cup fresh lime juice (from 3 to 4 limes)
10 cherry tomatoes, quartered
2 firm, ripe Hass avocados, halved lengthwise, pitted, peeled, and diced
Coarse salt and freshly ground pepper
4 ounces baby arugula

Preparation

  1. Step 1

    Combine chicken with 2 tablespoons each oil and lemon juice in a shallow baking dish. Cover and marinate in refrigerator for 1 to 3 hours, turning once.

    Step 2

    Working in a large bowl, stand each ear of corn on its flat end; shave off kernels with a serrated knife (to yield about 1 cup total).

    Step 3

    Heat 1 tablespoon oil in a medium skillet over medium. Add corn kernels, chiles, and ginger; cook, stirring frequently, until softened, 3 to 4 minutes. Let cool.

    Step 4

    Heat a grill (or grill pan) to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grates for just 6 to 8 seconds). Grill chicken until lightly browned and cooked through, about 5 minutes per side. Remove from heat.

    Step 5

    Stir together black beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes, avocados, and 1/2 teaspoon salt (or to taste); season with pepper, and stir gently to combine.

    Step 6

    Toss arugula with remaining 2 teaspoons each oil and lemon juice. Divide evenly among plates, and top with chicken and avocado-corn salsa. Serve immediately.

  2. Nutrition Information

    Step 7

    (Per Serving)

    Step 8

    Calories: 524

    Step 9

    Saturated Fat: 5g

    Step 10

    Unsaturated Fat: 4g

    Step 11

    Cholesterol: 68mg

    Step 12

    Carbohydrates: 29g

    Step 13

    Protein: 34g

    Step 14

    Sodium: 244mg

    Step 15

    Fiber: 11g

Power Foods
TagsSalsaCondimentChicken BreastChickenPoultryCornVegetableBlack BeanBean and LegumeMainDinnerGluten FreeDairy FreeNut FreeVeganVegetarianEasyGrillingCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.