Ingredients
- 1 pound boneless, skinless chicken breasts (4 small breasts)
- 2 teaspoons taco seasoning, of choice
- Salt
- 2 teaspoons olive oil
- 1/2 cup cheddar cheese, grated
For the salsa
- 6 tablespoons corn kernels, thawed, if frozen
- 6 tablespoons tomato, diced
- 6 tablespoons black beans, drained and rinsed
- 6 tablespoons avocado, cubed
- 3 tablespoons cilantro, minced
- Juice of half a lime, plus additional for serving
- Salt, to taste
Instructions
- Preheat your oven to 350℉.
- Place the chicken breasts on a cutting board and flatten with a meat mallet or rolling pin. Season with the taco seasoning and a pinch of salt.
- Heat the oil in a large, oven-safe pan on medium-high heat. Sear the chicken breast until golden brown, about 2 minutes per side.
- Transfer to the oven and bake for 5 minutes. Then, sprinkle the cheese on top and bake until melted and a meat thermometer reads 165℉ in the thickest part of the chicken, about another 3-5 minutes.
- Mix all the salsa ingredients together and season to taste with salt.
- Serve over the chicken and garnish with more lime if desired
- DEVOUR!