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This grilled chicken plate will give your favorite TexMex spot a run for its money!
Sizzling grilled chicken seared with a citrus blend rub is served up with a side of southwestern style black bean and corn salsa. It’s hard to tell who the real star of the show is here Jack! Yessuh!
Ingredients
2 boneless, skinless chicken breasts
2 ears corn (grilled corn optional) or 1 can of whole corn kernels
8 oz. mini sweet peppers
1 can black beans, drained
1 bunch cilantro
2 tomatoes
3 avocados
¼ red onion – more or less to liking
Juice from 1 lime
1 tablespoon fresh dill
½ cup Bolthouse Farms Cilantro avocado yogurt dressing
¼ cup Mike's Hot Honey
½ cup Badia Citrus Blend, separated
1 teaspoon Himalayan pink salt
Avocado oil
Tortilla chips (if desired)
Southwest Salsa:
Begin by dicing your sweet peppers, cilantro, tomatoes, avocados, red onion, and fresh dill – add to a large bowl. Next, add drained black beans to the bowl. Cut the kernels off of the ears of corn or, if using canned corn, drain the corn and add the corn to the bowl. Cut lime in half and squeeze the juice from both halves to the bowl. Add salad dressing, honey, avocado oil, ¼ Badia Citrus Blend, and Himalayan pink salt to bowl. Mix ingredients until well blended. Set aside.
For the chicken:
Season both sides of each breast with ¼ cup Badia Citrus Blend and place on your grill (or grill pan). Cook both sides evenly until internal temperature of 165°F. Remove chicken and allow chicken to rest. Slice chicken into strips.
Place chicken on plate and serve with southwest salsa and tortilla chips.
**Note: You can use more or less seasoning and ingredients to your liking**
And if you're like me and like a good drink with your meal, you've got to pair this with a good ol' margarita!
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