- Ingredients for Marinade:
- 1/3 cup CRISCO® Canola Oil
- 1/3 cup water
- 1/3 cup lime juice
- 1 (1.25 ounce) package taco seasoning
- 6 boneless, skinless chicken breast halves
- Salsa:
- 1 cup purchased salsa
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup canned or frozen corn
- Optional Garnish:
- Sour cream
- Shredded Cheddar cheese
- Diced avocado
- In a medium mixing bowl, whisk together marinade ingredients. Transfer to a self-sealing plastic bag. Add chicken breasts; marinate 30 minutes in refrigerator.
- While chicken is marinating, combine salsa, black beans and corn in a small saucepan. Cook and stir over medium heat, until corn is tender, about 5 minutes.
- Remove chicken from marinade; discard marinade. Grill or broil chicken breasts, turning once, about 7 minutes per side or until no longer pink in center.
- Place each chicken breast on a plate; top with salsa mixture and garnish with sour cream, cheese, and avocado. Serve immediately.