This is an easy recipe that requires little prep. I make it two different ways depending on my time. The ingredients are the same either way, one just uses a crock pot and the other an indoor or outdoor grill.
4 – Boneless Skinless Chicken Breasts
1 – 14.5 oz Can Corn
1 – 15 oz can Black Beans (drained and rinsed)
1 – Jar of Salsa (your favorite one)
Shredded Cheddar Cheese
Either way I make it, I always split my chicken breasts in two. This helps to ensure that we stick to a single portion size.
Grilling – I use the George Foreman for the chicken and while the chicken is grilling, I combine the corn, black beans and salsa in a pan on the stove to cook. Once the chicken is done, I add a touch of shredded cheese, then top with the corn, black beans and salsa and top with a bit of sour cream.
Crock pot – I put the chicken in the crock pot, then pour the corn, black beans and salsa over top and cook on a low setting for 8 hours. I serve it with the shredded cheese and a bit of sour cream. Makes for an easy meal.
I used Mrs. Renfro – Garlic Salsa this time. That is what I love about this recipe, you can get whatever salsa you want and it changes the flavor just enough to make it different each time. I really enjoyed it with the Garlic Salsa that I received from Mrs. Renfro Gourmet Foods, they have quite a few salsa that you can check out though I am afraid to try the Ghost Pepper Salsa.
My oldest son is not fond of this recipe, however my youngest, husband and I all enjoy it. Of course the fact that it is so easy and yet has so much flavor thanks to the salsa, makes it one of my favorite things to make when in a bind for time.